Boistfort Valley Farm
Community Supported Recipe Box

Roasted Fennel and Baby Carrots


  • 1 bunch baby carrots, scrubbed & trimmed, leaving 1/2 inch of stems intact
  • 1 medium fennel bulb, stalks discarded and bulbs cut into thin slices
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1/2 teaspoon fennel seeds
  • 1/3 teaspoon salt and a grating of fresh black pepper


dish: side
season: summer

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)

Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.

Adapted from Gourmet, April 2005