FENNEL AND LEMON ROASTED CARROTS
Fennel and lemon roasted carrots is the perfect crisp, zesty side dish with a flavour explosion on any plate. The earthy sweetness of the fennel seeds plays really against the natural sweetness of carrots, while acidity from the squeeze of lemon juice really refreshes the palate. Roasting the carrots in olive oil caramelises their edges, making them tender as well as crisp. It’s a simple recipe and a healthy side dish that can be enjoyed with many main dishes; however, it is also suitable for both night dinner recipes and special holiday recipes.
RECIPE CATEGORY
Lunch, Dinner, Snack, Side
SERVING SIZE
1
CUISINE
Mediterranean, European, Californian
PREPARATION / TECHNIQUES
Roast, 5 Ingredients or Less, Quick & Easy
OCCASION / HOLIDAY
Weeknight Dinner, Thanksgiving, Christmas, Fall, Picnic, Potluck, Brunch, Family Gathering
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low Cholesterol, Low Sodium, Quick & Easy, Healthy
DISH TYPE
Side Dish, Appetiser, Snack
INGREDIENTS
- 2 medium carrots, sliced
- 1/4 tsp fennel seeds
- 1 tsp lemon juice
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 90
- Protein: 1g
- Fat: 5g
- Carbohydrates: 11g
- Fibre: 3g
- Sodium: 150mg
PREPARATION OF FENNEL AND LEMON ROASTED CARROTS
- Preheat oven: Preheat oven to 200°C (400°F). Add butter to the bottom of a baking tray for that first layer.
- Prepare carrots: Slice carrots to all approximately the same 1/4-inch thickness. This helps them cook evenly and contributes to a crispy, sweet, glazed look when roasting.
- Season the carrots: Toss sliced carrots in a bowl. Sprinkle with one tsp olive oil and a quarter tsp fennel seeds. Season with salt and pepper if you like. Then, toss until the carrots are well coated.
- Roast the carrots: Toss carrots in a season in a single layer on a prepared baking tray. Roast the carrots for 20-25 minutes until they are soft and lightly browned around the edges. Toss carrots halfway for an equal browning.
- Add lemon: Roast the carrots until tender and lightly caramelised. Arrange the roasted carrots in a serving dish and drizzle with 1 teaspoon freshly squeezed lemon juice. Toss lightly to coat, and season with salt and pepper to taste.
- Serve: Serve it immediately as a side dish, snack, or appetiser. Enjoy this citrusy and earthy flavour with the other components of your meal.
PREP TIME
5 minutes
COOKING TIME
25 minutes
TIPS
- Add the fennel seeds, crushed a little bit with a pestle and mortar, to the carrots to add flavour.
- If you like it sweeter, drizzle with honey or maple syrup to roast for the last 5 minutes.
- Roasted at a very high temperature, carrots crunch at the edges and are still soft.
- Use lemon juice with caution. Add this only after roasting so carrots do not become mushy and the bright citrus flavour is intact.
VARIATIONS
- Give it a dash of chilli flakes or cayenne pepper while seasoning the carrots for a zing.
- You may also replace the fennel seeds with thyme and rosemary for an alternative herbaceous flavour profile.
- Add roasted garlic cloves for an intense and richer flavour.
- Garnish with toasted pine nuts or almonds for crunch and texture just before serving.
PREPPING AND STORAGE
- Fridge: Leftovers should be refrigerated in an airtight container for up to 3 days. Warm through over the stove or oven to revive their crunchiness.
- Freezing: Roasted carrots freeze okay but will be mushy once thawed. Spread them in a single layer on a baking sheet and store them in a freezer bag. Reheat from frozen in the oven.