This is a great recipe to add whatever extra vegetables you have left in your fridge. I had a small amount of broccoli that needed to be used up, so added it in. A filling, nutritious meat-free meal that stars healthy root veggies!
Roasted Fennel and Carrots
Roasted Fennel and Carrots
Cathy Kirkham
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
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
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.
