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Roasted fennel, carrots and onions on a green plate garnished with green tops of fennel.
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5 from 10 votes

Balsamic Roasted Fennel and Carrots

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 Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Sides
Cuisine: Italian
Servings: 4
Calories: 119kcal
Author: HWC Magazine


  • 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


  • 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



Mie 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.
Feel 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.
We 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.


Serving: 4g | Calories: 119kcal | Carbohydrates: 144g | Protein: 15g | Fat: 72g | Sodium: 68mg | Potassium: 463mg | Fiber: 35g | Sugar: 64g