Roasted Fennel and Carrots

Ingredients

• 1 fennel bulb, cut in half lengthwise and into 6 wedges each half

• 2-3 carrots, cut into thick slices

• 1 small red onion, cut into chunks

• 1 can chickpeas, drained and rinsed

• 2 tbsp olive oil

• I tsp herbs de Provence, or herbs of your choice

• ½ - 1 tsp smoked paprika 

• salt and pepper

• fennel fronds, for garnish 

• crumbled feta, for garnish

DRESSING

• ¼ cup olive oil 

• 1½ tbsp lemon juice

• 1 garlic clove, minced

• ½ tsp dried oregano

• ¾ tsp honey

• ½ tsp dijon mustard 

• salt and pepper

• Cooked quinoa, rice or farro