ROASTED CARROTS & FENNEL
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED FENNEL AND CARROTS WITH PECORINO
Make and share this Roasted Fennel and Carrots With Pecorino recipe from Food.com.
Provided by AmandaInOz
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
- Sprinkle with thyme, then cheese. Drizzle with oil.
- Bake until vegetables are tender and top is golden brown, about 1 1/4 hours.
- Sprinkle with fronds.
ORANGE-MAPLE ROASTED CARROTS AND FENNEL
Roasting carrots and fennel brings out their natural sweetness; tossing them with maple and orange zest takes them to a whole other level! This simple recipe pairs well with roasted pork or grilled fish.
Provided by France C
Categories Side Dish Vegetables Carrots
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
- Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 13.7 g, Fat 7 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 363.9 mg, Sugar 6 g
ROASTED FENNEL AND CARROTS
Fennel and multi-colored carrots are roasted in the oven, highlighting their natural flavor and sweetness. I serve this with chickpea cassava couscous for a vegan and gluten-free meal.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Carrots
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
- Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
- Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 12.8 g, Fat 7.1 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 319.6 mg, Sugar 4.7 g
ROASTED CARROTS WITH CARAMELIZED WALNUT CREMA AND PECORINO
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
- Preheat the oven to 400 degrees F.
- Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
- Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
- Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.
ROASTED FENNEL WITH CHARRED TOMATOES, OLIVES, AND PECORINO
The flavor of fennel sings when roasted, and marries well with the Mediterranean flavors of slightly charred tomatoes, meaty kalamata olives, and crystalline bursts of earthy, aged Parmesan cheese. The textures and flavors play off each other in this simple one-pan dish that makes an elegant first course or accompaniment to fish, seafood, lamb, or chicken.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.
- Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.
Nutrition Facts : Calories 251 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 385 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 7 grams, Sugar 2 grams
FENNEL-ROASTED VEGETABLES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Prepare all vegetables and place in a large bowl. Cover generously with olive oil and Fennel Spice Rub. Cover and toss well to combine.
- Heat a very large ovenproof skillet over high heat. Add 1/4 cup of the olive oil. When the oil is hot, add the carrots and cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10 minutes. Reduce the heat if needed to keep them from burning.
- Add the fennel bulb, zucchini, additional Fennel Spice Rub or crushed fennel seed, and salt, to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
More about "roasted fennel and carrots with pecorino recipes"
OVEN ROASTED FENNEL AND CARROTS – THE TASTY CHILLI
From thetastychilli.com
- Cut the bottom and green tops of the fennel bulb and slice lengthwise into thin slices. Peel the carrots and cut in 10 cm (or 4'') long sticks of 5 mm (or 1/4'') thickness. Peel the onion and slice into half moons.
- Place the fennel, carrots and onions and minced garlic in an oven dish. Drizzle with olive oil and toss until coated. Sprinkled the herbs and seasoning over the veggies.
- Place the dish in the oven for 45 minutes until tender. Hussle a few times so all sides get roasted.
BALSAMIC ROASTED FENNEL AND CARROTS - HEALTHY WORLD …
From hwcmagazine.com
BROWN BUTTER CARROTS WITH PISTACHIOS AND DILL RECIPE - THE TELEGRAPH
From telegraph.co.uk
ROAST LEG OF LAMB WITH POTATOES, PECORINO, BASIL AND GARLIC RECIPE
From telegraph.co.uk
CARROTS AND FENNEL WITH HARISSA | NIGELLA'S RECIPES
From nigella.com
ROASTED FENNEL WITH CARROTS AND ONIONS - GETTY STEWART
From gettystewart.com
ROASTED CARROTS, FENNEL, & RED ONIONS | ITALIAN FOOD …
From italianfoodforever.com
SPICY ROASTED FENNEL AND CARROTS - TWO OF A KIND
From twoofakindcooks.com
ROASTED FENNEL AND CARROTS WITH PECORINO CHEESE - BLOGGER
From theitaliannextdoor.blogspot.com
ROASTED FENNEL - THE MEDITERRANEAN DISH
From themediterraneandish.com
ROAST CARROT & FENNEL SOUP | VEGETABLES RECIPES | JAMIE …
From jamieoliver.com
ROASTED FENNEL WITH PECORINO - WARRIOR MADE
From warriormade.com
ROASTED FENNEL WITH PARMESAN - SAVAS KITCHEN
From savaskitchen.com
18 FABULOUS FENNEL RECIPES - MSN
From msn.com
SHEET PAN FENNEL AND CARROTS WITH PECORINO, ORANGE, …
From weightwatchers.com
HONEY ROASTED CARROTS & PARSNIPS - LOST IN FOOD
From lostinfood.co.uk
ROASTED AUBERGINE WITH LEMON SALSA - THE TELEGRAPH
From telegraph.co.uk
ROASTED FENNEL AND CARROTS - PUNCHFORK
From punchfork.com
SPICY GREEN TAHINI DIP RECIPE - NYT COOKING
From cooking.nytimes.com
ROASTED FENNEL AND CARROTS WITH PECORINO RECIPE | BON …
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #vegetables #easy #european #italian #carrots #4-hours-or-less
You'll also love