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FENNEL-ROASTED CARROTS

Course Side Dish
Servings 1.5 cups
Author Mandy Wolfe, Rebecca Wolfe and Meredith Erickson, authors of More Mandy's: More Recipes We Love

Ingredients

  • 1 pound rainbow carrots halved lengthwise and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • ¾ teaspoon fennel seeds
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Preheat the oven to 400°F.
  • In a bowl, toss the carrots with the olive oil, fennel seeds, salt, and pepper.
  • Spread the carrots onto a parchment-lined sheet tray. Roast for 25 to 30 minutes until soft and golden. Remove from the oven, set aside to cool, then transfer to an airtight container and refrigerate until ready to use.