Roasted Fennel and Carrots
Rated 4.0 stars by 1 users
Category
Dinner

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
-
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
DRESSING
Directions
Combine all ingredients on a large baking pan. Place in a preheated oven 375°F. Bake for 35-45 minutes until the vegetables are tender. Stir or shake a couple of times while baking.
Remove from the oven. Spoon over top of cooked farro, quinoa, or rice. Drizzle with dressing if desired. Top with the feta and fennel fronds.