Roasted Fennel and Carrots

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Fennel contains anethole, which studies have shown to be anti-inflammatory and anticarcinogenic. It has been widely used as an aid to digestive issues. Definitely a good ingredient. And as someone who has started to develop sensitivity to certain foods, anti-inflammatory anything to help me enjoy eating again is a very good thing for my sad system.

Another dish inspired by Cook's Illustrated. Roasting the vegetables adds a rich sweetness which the balsamic vinegar balances out with its tartness. I used sautéed shallots instead of roasted red onions and added the corn...just because.

4 as a side dish
1 large bulb fennel or 2 small bulbs fennel (about 1 1/2 pounds), stems, fronds, and base trimmed
2 medium carrots, cut into 2 inch sticks, 1/4-inch thick
2 tablespoons olive oil
1 1/2 tsp kosher salt
1 tablespoon balsamic vinegar
1 tbsp olive oil
5 shallots, minced (about 1 cup)
1/2 cup corn, fresh or frozen and thawed
black pepper
1. Heat oven to 425 degrees.
2. Halve and core fennel. With cut side down and knife parallel to work surface, slice each fennel half crosswise to yield 1/2-inch slices. Then, with knife perpendicular to work surface, cut each fennel half lengthwise to yield long thin strips. (This sounds complicated but it's basically like slicing onions for dicing without the last cuts.)
3. Toss fennel and carrots in large roasting pan with oil and salt. Roast 30 minutes, tossing vegetables once after 20 minutes to allow for even browning.
4. Drizzle vinegar over vegetables and toss gently. Continue roasting until vegetables are richly colored and tender, about 5 minutes longer.
5. In a small skillet at medium high heat, add olive oil. Add shallots when pan becomes hot and fry until shallots become fragrant, about 1 minute, then add corn. Sautée 'til shallots are translucent.
6. Remove roasted vegetables from oven and toss with shallots and corn. Sprinkle on freshly ground pepper. Adjust seasoning and serve.
Next time, perhaps will try adding parsnips or sweet potatoes.
Dish   Side DishCooking Method   Roasted
Main Ingredient   VegetablesPrep Time   less than 15 minutes
Cooking Time   45 minutes 
Features   Dairy-Free, Low-Calorie, Low-Fat, Low-Sodium, Vegan, Vegetarian, Wheat/Gluten-Free

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