Roasted fennel, carrots and onions on a green plate garnished with green tops of fennel.

Balsamic Roasted Fennel and Carrots

October 21, 2019

Balsamic Roasted Fennel and Carrots is a super easy autumn side dish with roasted fennel, carrots, Cipollini onions and a delicious white balsamic herb dressing.

Balsamic Roasted Fennel and Carrots / https://www.hwcmagazine.com

Roasted fennel, carrots and onions on a green plate garnished with green tops of fennel.

Something magical happens when you roast fennel and root vegetables together. The roasting process caramelizes the vegetables making them naturally sweet. In addition, the white balsamic herb dressing with a little splash of lemon juice really makes these vegetables and herbs sing.

You are going to love Balsamic Roasted Fennel and Carrots because…

  • Easy and quick
  • Just a handful of ingredients
  • Fabulous side dish for thanksgiving or an autumn meal
  • Tangy, sweet and savory
  • Can be made ahead and reheated
  • Delicious in warm salads or on top of pasta too
  • Vegan, gluten-free and dairy-free

Whole fennel bulb being held in one hand.

What is fennel?

Fennel is an herb that is actually part of the carrot family. Have you ever tasted a fennel bulb or fennel seed? We think fennel tastes like a delicate anise flavor. Fennel is an amazing little herb. You can eat the bulb, seeds and even the little wispy leaves called fronds. Consequently, the fennel bulbs are delicious raw in a salad with some slices of apple, roasted or tossed in with pasta and many other recipes. Fall and Winter are the best times to harvest fennel.  The fennel bulbs look like a white onion and celery have mated. What do you think?

Step by Step, how to cut up a fennel bulb.

How to cut and prepare fresh fennel for roasting

To prepare your fennel for roasting, you first wash and dry it.

Next cut off the tops to where the white part of the bulb begins

Reserve the fresh wispy leaves (frands) for garnish

Cut your fennel bulbs in half (If your outer bulb sections are older and tough remove and discard.

Fresh fennel is best prepared within 3 days as the longer you let set in your crisper the outer layers become tough. In these situations, remove the outer section of the bulbs and discard.

Cut your fennel bulbs in quarters and then again into eights.

Now, your fennel bulbs are ready to roast

EVOO, white balsamic vinegar and Sicilian spice blend show with raw ingredients.

White Balsamic Herb Dressing is Delicious

Have you ever tried white balsamic vinegar? White balsamic vinegar is the perfect accompaniment to roasted fennel and carrots as it imparts that delicious sweetness and sourness without changing the color of the herbs and vegetables. In addition, we used Mie Radici White balsamico, Sicilian Spice herb and Nocellara organic reserve EVOO in our dressing. A little zip of fresh lemon juice makes this recipe light and delicious. If you like white balsamic vinegar, you are going to love our Lemon White Balsamic Vinaigrette recipe.

White vs Regular balsamic vinegars

You can easily exchange regular dark balsamic vinegar for the white balsamic. However, not all balsamic vinegars are the same and the taste profile will be different. There are the low budget balsamic vinegars.  These are really sour and may be mixed with other ingredients and are not very sweet. Balsamic vinegars that have been aged for a longer period time you get that natural sweetness.

Top down shot of balsamic roasted fennel and carrots with swirly green frangs to garnish.

Finding that perfect balance of sweetness to Sour

You do not want to use a prepared thick balsamic glaze for this recipe as that would burn because of the higher sugar content. It is best to use a naturally aged white or dark balsamic vinegar for your Balsamic Roasted Fennel and Carrots recipe. If your balsamic is aged too long, there are too many natural sugars, and this can cause excessive browning or burning. You don’t want that.

On the other hand, if your balsamic vinegar has not been aged at all it will not have any caramelization and your end product maybe too sour. You are looking for something middle ground and Mie Radici white balsamic is just perfect for this recipe. Be sure to check out our Balsamic Glazed Salmon and Roasted Root Vegetables for another easy one sheet pan dinner using balsamic, salmon and root vegetables.

Close up shot of the Cipollini onions with crispy caramelized edges.

If you are looking for more delicious autumn side dish recipes, be sure to try our…

Spicy Rosemary Butternut Squash

Autumn Kale Salad

Grandpa's Secret Stuffing

Roasted Butternut and Carrot Ginger Soup

Gluten Free Herbs de Provence Buns

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Roasted fennel, carrots and onions on a green plate garnished with green tops of fennel.

Balsamic Roasted Fennel and Carrots

By HWC Magazine  , , , ,   

October 21, 2019

Balsamic Roasted Fennel and Carrots is a super easy autumn side dish with roasted fennel, carrots, Cipollini onions and a delicious white balsamic herb dressing.

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 4 servings

Ingredients

1 fennel bulb and reserved wispy leaves (frangs)

3 large carrots

8 Cipollini onions (or one large onion sliced into half-moons)

2 tablespoons white balsamic vinegar

Juice of ½ lemon

2 tablespoons extra virgin olive oil

1 teaspoon Sicilian Spice Mix or Italian Seasoning

½ teaspoon garlic powder

Salt and pepper to taste

Directions

1Preheat oven to 425 degrees F or 218 degrees C

2Remove the top stems of the fennel bulb and reserve the wispy leaves (frang) for garnish. (The top stems of the fennel bulb are delicious in soup stocks)

3If your outer fennel bulb is tough remove just the outer edge. Cut your fennel in half and cut each half into 4 thin half moon slices.

4Next, peel and chop carrots into long matchsticks.

5Remove the outer skin of the Cipollini onions.

6In a small bowl, combine white balsamic vinegar, lemon juice, Sicilian Spice Mix or Italian seasoning, garlic powder and salt and pepper to taste.

7Place your sliced fennel, matchstick carrots and peeled Cipollini onion in a bowl. Pour over your prepared balsamic vinaigrette and toss.

8Pour your prepared fennel, carrot and onion mixture on a lined baking sheet. We always spray a little oil on the bottom of the sheet pan to prevent sticking.

9Bake for 20 minutes and gently turn the carrots, fennel and onions over so they brown on both sides. Roast for another 20 – 25 minutes or until fork tender. Garnish with fennel frangs or otherwise known as the wispy leaves.

10Enjoy

Cook’s Notes:

1Mie Radici’s Sicilian spice mix is made with dried basil, garlic, oregano, fennel, marjoram, rosemary, thyme and mint. You can exchange with an Italian spice blend of choice or even herbs de Provence.

2Feel free to add other root vegetables of choice to the mix. You can exchange any type of onion you prefer for the Cipollini onion. For example, red onions, yellow onion, white onions and shallots all work well in this recipe. Measurements do not have to be exact but do salt and pepper well to balance the flavors.

Balsamic Vinegars

1We used Mie Radici’s White Balsamic vinegar for this recipe. This balsamic is naturally aged and sweet. If you use another brand of balsamic or regular dark balsamic vinegar, you may need to adjust the amount of lemon or just use the lemon zest to balance the flavors. Do not use a Balsamic glaze for this recipe as there is too much sugar content and it will cause burning. The best type of balsamic vinegar for this recipe is one that is naturally aged without added ingredients.

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Nutrition Facts

Serving Size1 serving
Calories119
Sodium68 mg
Potassium463 mg
Protein1.5 grams
Cholesterol0 mg
Sugar6.4 grams
Total Fat7.2 grams
Total Carbohydrates14.4 grams
Dietary Fiber3.5 grams

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