Roasted Carrots and Fennel
Perfectly roasted carrots and fennel with sweet pears, drizzled with balsamic glaze and topped with goat cheese and pine nuts.
Servings: 6 servings
Calories: 206kcal
Cost: $15
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.
Video
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.
Nutrition
Calories: 206kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 654mg | Potassium: 343mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4176IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg
