Roasted Fennel, Carrots & Onions

Roasted Fennel, Carrots & OnionsRoast vegetables are always a favourite side for roast meat, but they are also delicious with any other number of meals and this one using winter vegetables, fennel and carrot is not only tasty, but also

Roasted Fennel, Carrots & Onions

A great side dish for any winter meal – other winter vegetables such as parsnips and celeriac are also great additions.

Serves 4

2 small fennel bulbs, any feathery top reserved and finely chopped
2 medium carrots
1 onion, sliced
olive oil
sea salt and black pepper

1              Preheat oven to 200°C.

2              Cut fennel into quarters, remove core and cut each quarter into 3 or 4 slices. Cut each cut carrot in 10cm pieces, then cut each piece lengthwise into quarters.

3              Place fennel, carrots and onion in a bowl, add a splash of oil and a grind of salt and black pepper to season. Toss to coat. Tip
vegetables onto a baking tray, spread out in a single layer and roast for 40-45 minutes or until vegetables are tender and starting to
caramelise. Serve scattered with chopped fennel tops.

So tell me, do you roast vegetables as a side for other meals besides a traditional roast?

Where did the ingredients for this dish come from:
Fennel: The Chef’s Garden @ Epicurean – Hastings; Carrots, onions: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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6 thoughts on “Roasted Fennel, Carrots & Onions”

  1. I love that you share where you got the produce from 🙂 This is such a staple for me, not just as a side but more often than I care to admit as my entire dinner! Great fridge clean out! 😉
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