This simple Roasted Fennel and Carrots recipe is the best way to eat fennel. The fennel and carrots are seasoned with garlic and salt, baked in the oven and then drizzled with lemon juice and handful of fresh parsley. This healthy side dish is Paleo, Vegan, keto and Whole30 approved!
I feel like I have to preface this recipe by saying that fennel is not for everyone. (I can see my husband dramatically shaking his head "yes" as he reads this.)
BUT, if you've never tried fennel, then this recipe is for you. It's the perfect "introductory" recipe to see whether or not you enjoy this anise-flavored vegetable.
And if you're already a convert, like myself, then this easy baked fennel recipe is just what you need.
This roasted fennel bulb recipe is bursting with flavor! It is lemon-y, salty, contains fresh garlic and onion and is topped with a handful of raw parsley. The combination of all these ingredients makes for a fun, flavorful Whole30 side dish.
What is fennel?
So first, off, what is fennel?
Fennel is a white-ish bulb with green stalks and leaves that look similar to dill. Fennel is a member of the carrot family, but is not considered a root vegetable, like a carrot is.
This vegetable has a licorice flavor, similar to anise but not quite as strong. The entire fennel plant is edible and can be eaten cooked or raw (I prefer cooked).
How do you cut fennel for roasting?
Fennel can be cut a variety of ways. For this recipe, I cut off the end and most of the green stalk (see photos).
Then, I sliced the fennel so that it was in circular pieces. You can choose to use as much or as little of the stalks as you wish.
How to roast fennel in the oven
This easy fennel recipe just takes a few steps to throw together.
First, preheat your oven to 375 degrees F.
Next, prepare the vegetables:
- Fennel: cut the base and most of the stalk off of the fennel bulb. Then, slice into circular pieces, about ¼ inch thick.
- Carrots: peel the carrots, removing the outer skin. Then chop into circles about ¼ inch thick.
- Onion: remove the outer, dried layer of the onion skin, cut in half and then chop.
- Garlic: remove the outer skin of the garlic and press using a garlic press
Place all the vegetables in a large mixing bowl, then drizzle everything in olive oil. Use tongs to mix the veggies until they're well coated. Sprinkle with salt and then mix again.
Next, grease a baking sheet with olive oil. Place the veggies on the baking sheet and spread them out.
Put the vegetables in the oven and bake at 375 degrees for 40 minutes, flipping half way. After baking, you may broil them for a few minutes, but this step is optional.
Remove the veggies from the oven, drizzle with fresh squeezed lemon juice, chopped parsley and a little more salt. Then serve and eat.
What to make with fennel?
This healthy fennel root recipe pairs well with almost any meal. Here are some of my favorite pairings:
- chicken tenders
- slow cooked brisket
- meatballs
- baked salmon
- fried eggs
Enjoy!
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Roasted Fennel and Carrots (Paleo, Vegan, Whole30)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: serves 2-4 1x
Description
A healthy roasted fennel and carrots recipe, perfect with any main course. Paleo, Vegan, keto and Whole30 approved.
Ingredients
- 2 fennel bulbs
- 2 extra large carrots
- ½ small onion
- 3-4 cloves garlic
- ½ Tbsp olive oil (plus more for greasing pan)
- 1 tsp flaked salt
- ½ small lemon
- handful fresh parsley, chopped
Instructions
- Preheat oven to 375 degrees F.
- Prepare the vegetables: Cut the base and the stalks off of the fennel bulb, then chop into circular pieces about ¼" thick. Peel the carrots and chop into circles about ¼" thick. Cut the onion in half, remove the papery skin and chop. Press the garlic using a garlic press.
- Place all vegetables in a large mixing bowl. Drizzle with oil, then mix with tongs. Add the flaked salt and mix again.
- Grease a baking sheet with with oil. Place the vegetables on the baking sheet and spread out evenly.
- Place on the middle rack of your oven and bake at 375 degrees for 20 minutes. Remove from the oven, flip the veggies, then bake another 20 minutes. Optional: broil 5-10 minutes.
- Remove from oven, drizzle with fresh lemon juice, top with chopped parsley and additional salt to taste.
- Serve warm.
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