TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Roasted Fennel with Garlic and Parmesan Cheese

Garlic and Herb Roasted Carrots

Roasted Fennel and Baby Potatoes

Vegetable Recipes

Italian Recipes

Healthy Recipes

Roasted Fennel and Carrots

Serves 4

I have separate recipes for roasted carrots and roasted fennel. They are in the similar and related recipes and I love them both. When I saw a casserole recipe that combined the two vegetables, I knew I had to try roasting them together. It is a delicious combination, enhanced by the garlic, marjoram and thyme. The small amount of cheese adds a lot of flavor, so use a good-quality Romano cheese and grate it yourself. It makes so much difference. However, if you prefer, you can use freshly grated Parmesan. This recipe is a quick, easy, healthy and delicious Italian-inspired side dish that can be made in any amount needed. You can also change the ratio of fennel to carrots as desired.

Roasted Fennel and Carrots Recipe Photo

Ingredients

  • 1 large or 2 small fennel bulbs with stems and fronds, rinsed and dried
  • 1 pound baby-cut carrots (see notes below)
  • 2 large garlic cloves, peeled and chopped
  • 1 teaspoon dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • Salt and pepper to taste
  • About 1 tablespoon olive oil
  • 3 tablespoons freshly grated Romano cheese (see comments above)

Preheat oven to 400° F. To prepare the fennel, first cut the stems off the top of the bulb and set aside. Cut a thin slice off of the root end of the bulb and discard. Cut the fennel in half vertically through the flatter side of the bulb. Cut each half into about 1/3-inch thick slices. Remove the fronds from the stems and chop. You will need about one tablespoon of the chopped fronds.

Place the fennel slices on a large baking sheet, lined with foil for easy cleanup. Add the carrots, marjoram, thyme, salt and pepper. Drizzle with oil, about one tablespoon, and toss with your hands to combine. Move the vegetables around until they are in one layer. Roast until the carrots are tender, about 45 minutes. Sprinkle with the cheese and fennel fronds. Roast about 5 more minutes. Serve hot or room temperature.

Notes: You want baby-cut carrots for this recipe, which are just regular carrots cut into smaller sizes, not actual baby carrots. The baby carrots would cook faster than the fennel and probably get too soft.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.