Provencal Baked Carrots and Fennel
on Friday, 15 November 2019.
Posted in French Friday, Provence
Here we have a very tasty side dish which transforms simple carrots into a perfect and flavoursome accompaniment to any meal.
By roasting the carrots and fennel, you get these wonderful caramelised vegetables, which make you wonder why you ever boil or steam vegetables when you have a bit of time to prepare them.
Ingredients
Ingredients
- 1 kg of small carrots or slice big ones lengthwise.
- 1 red onion, cut into thin wedges
- 1 fennel bulb, cut into thin wedges
- Half of a lemon thinly sliced
- 110 gr olive oil
- Salt and pepper to taste (be generous with the salt) and if possible use salt flakes
- 3 tsp coriander flakes (or ground coriander)
- 1 tsp ground cumin
- 5 sprigs of fresh thyme
- 1 tsp herbs de Provence
- Basil for garnish
Method
Method
- Preheat oven to 180 degrees.
- Line a baking tray with baking paper.
- Combine carrots, onion, fennel and lemon in a bowl. Mix together the oil and herbs. Pour over the vegetables and place them in a layer onto the baking tray. Bake in the oven for about 50 minutes, being sure to gently turn the vegetables once or twice during the process.
- You can serve it either on the baking tray or transfer to another dish. Sprinkle with chopped basil and serve while still hot. I removed the lemon from the pan before serving.
- Something else you might want to try is crumbling roasted almonds, fetta or goat cheese over the top before serving.
- These roasted vegetables reheat well, so well worth trying if you wish to use it over a couple of days.
