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Roasted Fennel and Carrots (Paleo, Vegan, Whole30)

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: serves 2-4 1x


A healthy roasted fennel and carrots recipe, perfect with any main course.  Paleo, Vegan, keto and Whole30 approved.


  • 2 fennel bulbs
  • 2 extra large carrots
  • 1/2 small onion
  • 3-4 cloves garlic
  • 1/2 Tbsp olive oil (plus more for greasing pan)
  • 1 tsp flaked salt
  • 1/2 small lemon
  • handful fresh parsley, chopped


  1. Preheat oven to 375 degrees F.
  2. Prepare the vegetables: Cut the base and the stalks off of the fennel bulb, then chop into circular pieces about 1/4" thick.  Peel the carrots and chop into circles about 1/4" thick.  Cut the onion in half, remove the papery skin and chop.  Press the garlic using a garlic press.
  3. Place all vegetables in a large mixing bowl.  Drizzle with oil, then mix with tongs.  Add the flaked salt and mix again.
  4. Grease a baking sheet with with oil.  Place the vegetables on the baking sheet and spread out evenly.
  5. 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.
  6. Remove from oven, drizzle with fresh lemon juice, top with chopped parsley and additional salt to taste.
  7. Serve warm.

Keywords: fennel, roasted fennel recipe, oven baked fennel, fennel and carrots, whole30 side dish, Vegan, Paleo, nut free, egg free, dairy free, keto