Classic Fall flavors combined for a sweet and savory vegetable dish with these Roasted Carrots and Fennel with pear. They're topped with a simple, delicious topping of pine nuts, goat cheese, and balsamic glaze that expertly brings the dish into a flavorful bite!
If you're looking for something delicious to serve these Roasted Carrots and Fennel with, try pairing them with Italian Cast Iron Pork Tenderloin or Italian Chicken Cutlets!
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Why This Recipe
This classic roasted vegetable dish is perfect for anyone who loves a combination of sweet and savory. The roasted carrots and fennel both develop a slightly sweet flavor through the roasting process and pair perfectly with pine nuts and goat cheese for a delicious, sweet and savory taste.
My family really likes to switch it up when it comes to vegetable dishes because it can become a bit monotonous just switching back and forth from green beans to broccoli. Even if it is a delicious Italian Green Bean Salad.
These classic fall ingredients are perfect for a different Thanksgiving side dish so you can share an interesting recipe with friends and family, plus the goat cheese and balsamic can be added when you're ready to serve.
Ingredient Notes and Substitutions
- Pear. I used a Bosc pear, which is great for baking. It's sweet and will hold its texture, but you can substitute a ripe Anjou.
- Fennel. Fennel has the slightest sweet flavor, combined with its own licorice flavor when roasted! It can be cut thick when roasting, but should be shaved when using it in a salad, like a radicchio salad.
- Carrots. Carrots should be large and cut into 4-inch pieces. Or you can use whole small carrots. Roasted carrots have a delicious, sweet and caramelized flavor that pairs well with the licorice flavor of fennel. I roast carrots before adding them to my Roasted Carrot Ginger Soup
- Pine Nuts. Pine nuts are the perfect size and have a buttery, earthy flavor that adds to the dish. Substitute chopped walnuts or pistachios.
- Goat Cheese. A soft creamy cheese, like goat cheese, helps bring the dish together.
- Balsamic. I used a thick balsamic glaze, but a high-quality balsamic vinegar would still add the same flavor, with a different texture.
*Please see the recipe card below for more information on the ingredients.
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The Best Way to Make Roasted Fennel and Carrots
Step 1: Preheat oven to 425℉. Slice carrots, fennel, and pears into 4-inch-long pieces. See the above picture to slice fennel.
Step 2: Place the carrots, fennel, and pears onto the baking sheet without overcrowding. Toss with olive oil, salt, and pepper.
Step 3: Roast fennel, carrots, and pears in the oven for 20-25 minutes. Carrots and fennel should begin to caramelize with slight burnt ends.
Step 4: Remove the vegetables from the tray and plate them.
Step 5: Top them with goat cheese and pine nuts. Drizzle with balsamic glaze.
Serve immediately alongside The BEST Chicken Piccata, and Crispy Garlic Parmesan Potatoes, or Pasta alla Norma (A Sicilian Dish).
Pro-Tips
- Slice fennel into ½ inch pieces to get crisp but crunchy roast pieces of fennel.
- Roast close to the top rack of the oven to get the caramelization of the sugars in the carrots. It will slightly sweeten the vegetables.
- Use a ripe pear for roasting. The pear will soften but still keep its shape.
Recipe FAQs
I love to pair sweet things like pair or balsamic with roasted fennel. I love the combination of anise flavor with something sweet.
Yes, the pear can be left out if you prefer something less sweet. The pear does add a subtle Fall sweetness that is otherwise lacking in this dish. It definitely makes this roasted carrot and fennel dish unique.
You can reheat this dish in the oven at 350 degrees F. The only caveat is that if you've already added the goat cheese to all of the vegetables, reheating it will change the texture. I suggest only adding goat cheese and balsamic glaze to the portion you intend to eat.
Serving Suggestions
These roasted fennel and carrots are the perfect veggie side dish to serve with dinner!
- Serve along with other roasted dishes like Italian Cast Iron Pork Tenderloin, Lemon Garlic Broiled Flounder, or Pistachio Crusted Fish.
- This dish pairs perfectly with some Italian classics like Restaurant-Style Chicken Saltimbocca, Chicken Rollatini, or Authentic Veal Marsala!
- You could also add to this dish some proteins like Italian Chicken Cutlets or Cast Iron Boneless Pork Chops.
More Delicious Vegetable Sides
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📖 Recipe
Roasted Carrots and Fennel
Equipment
- 1-2 large baking pan
- 1 large bowl
Ingredients
- 2 large carrots
- 1 large fennel bulb
- 2 pears
- ¼ cup goat cheese
- 2 tablespoon balsamic glaze
- ¼ cup pine nuts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Preheat oven to 425℉. Slice carrots, fennel, and pears into 4-inch-long pieces. Toss them in a bowl with olive oil, salt, and pepper.
- Place the carrots, fennel, and pears onto the baking sheet without overcrowding. Roast in the oven for 20-25 minutes.
- Remove the vegetables from the tray and plate them. Top them with goat cheese and pine nuts. Drizzle with balsamic glaze.
Notes
- Slice fennel into ½ inch pieces to get crisp but crunchy roast pieces of fennel.
- Roast close to the top rack of the oven to get the caramelization of the sugars in the carrots. It will slightly sweeten the vegetables.
- Use a ripe pear for roasting. The pear will soften but still keep its shape.
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