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.
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
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?
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
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.
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.
If you are looking for more delicious autumn side dish recipes, be sure to try our…
Spicy Rosemary Butternut Squash
Roasted Butternut and Carrot Ginger Soup
Gluten Free Herbs de Provence Buns
Hungry For More? Subscribe to our Newsletter and follow along on Facebook, Instagram and Pinterest for all the latest updates.
Balsamic Roasted Fennel and Carrots
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
Instructions
- Preheat oven to 425 degrees F or 218 degrees C
- Remove 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)
- If 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.
- Next, peel and chop carrots into long matchsticks.
- Remove the outer skin of the Cipollini onions.
- In a small bowl, combine white balsamic vinegar, lemon juice, olive oil, Sicilian Spice Mix or Italian seasoning, garlic powder and salt and pepper to taste.
- Place your sliced fennel, matchstick carrots and peeled Cipollini onion in a bowl. Pour over your prepared balsamic vinaigrette and toss.
- Pour 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.
- Bake 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.
- Enjoy
Ceira says
Would the vegetables and flavor be okay with the marinade be okay if I prepped this the day before and let sit in my fridge ?
HWC Magazine says
Hello Ceira, thanks for your question. We have not personally tested the recipe this way. However, all of these are firm vegetables. Yes, I would go ahead and get the marinating step out of the way so you have less to do tomorrow. Remember to set aside a little of the wispy leaves (frang) from the fennel for garnish. Wishing you and your family a very safe and happy Thanksgiving.
Jake says
Very hearty for autumn. 这是很好吃。
HWC Magazine says
Thanks so much Jake. Great seasonal vegetable recipe for the fall season.
Lynn Fenby says
Even though it is summer time, I was attracted to this recipe because of beautiful the vegetables look.
I have never cooked fennel! I made it today and I'm grateful that I found this recipe,
HWC Magazine says
Save this recipe for the fall and we have many delicious mains you are going to love as well for that perfect cozy dinner.
Barb says
This is a perfect accompaniment for a roast or a heart winter supper
HWC Magazine says
Thanks so much Barb. Take Care
Dana Brown says
Nice hearty veggies for a cold winter day.
HWC Magazine says
Thank you Dana. Wishing you a super weekend ahead.
Heidi says
So delicious. Mixed up the spices for the Sicilian blend. This is a definite keeper. Fennel gas become x favorite recently. Now I have another great way to prepare it
HWC Magazine says
Thanks so much Heidi! We are happy to hear that you enjoyed our Balsamic Roasted Fennel and Carrots recipe. Good for you for making up your own Sicilian spice. We are are all about using what you have on hand. Stay well and take care
Ian says
I used your method to roast some of the similar vegetables last Sunday and they went perfect with my small roast.
HWC Magazine says
Awesome! Any root vegetables are delicious with this spice and balsamic blend. Stay well and take care
Cal says
What a great dish for a snowing Sunday afternoon. THis makes good use of all those veggies that our grandmothers used -- the ones that had a good shelflife and stored well into the winter.
HWC Magazine says
Thank you Cal! All root vegetables are delicious in this recipe. Of course we love the fennel, but parsnips, beets and other root vegetables are good in this recipe as well. Stay well and take care
Eha Carr says
Love vegetable sides but do get 'bored' when I see 'peas, beans, carrots' time and again ! Love fennel and the look and sound of the whole dish. Don't think we have cipoollini onions here - no problem. Shall probably visit my Italian herb garden and reach for a few garlic cloves in the making . . . oh, no white balsamic in the house either . . . good excuse to go on line to my fave Sydney merchants . . . best . . .
HWC Magazine says
Thank you Eha. Fennel is in season right now in our area. You can find it pretty cheap and that's a good thing. Don't you just love the anise flavor that gets caramelized when it is roasted? Super delicious. We had a heck of a time finding cipollini onions this week at the market too. Instead, we used pearl onions that we had on hand. Actually, even a regular onion sliced is also very delicious in this recipe. We are all about using what you have on hand. Sending positive vibes your way...!
Ken says
This is perfect -- looks so good for the fall season. Fennel is underrated, and I do not see it offered so often -- never in a restaurant. It is hard to source? Why do you think it is so rare?
HWC Magazine says
Thank you. This is a great autumn dish. Fennel is a seasonal vegetable and is available in the autumn and winter. Many restaurants are not farm to table but have to pick ingredients available all year around.
Raul says
So hearty. I want my wife to make this Sunday. Maybe with baked chicken.
HWC Magazine says
Thank you. Our Balsamic Roasted Fennel and Carrots is simple and would be great to add to your baked chicken recipe during the last 40-50 minutes of the baking process.
Kevin says
Looks so easy and warming. I never knew what to do with Fennel.
HWC Magazine says
Thank you Kevin. We hope you give this recipe a try soon. It is a fantastic fall and winter side dish too. Take Care
Jennifer says
So simple but so full of flavour. This is on our menu plan for Thanksgiving dinner.
HWC Magazine says
Thank you Jennifer. You can make our Balsamic Roasted Fennel and Carrots in advance and just reheat on the day of too. Take Care
Jill says
What do you do with the olive oil?
HWC Magazine says
Thanks Jill for your comment. The olive oil gets tossed in with the fennel and carrots and we have added it into the recipe plugin.
Cheryl says
Was delish...perfect cooking instructions...used rasberry balsamic...perfecto!!!
HWC Magazine says
Thank you Cheryl. We are delighted you enjoyed the recipe and raspberry balsamic sounds delicious. Stay Well and Take Care.