Ingredients and Weight:
- Carrots: 2 pounds (907 grams)
- Fennel bulb: 1 pound (454 grams)
- Olive oil: 1/4 cup (60 milliliters)
- Salt: 1 teaspoon (5 grams)
- Black pepper: 1/2 teaspoon (2.5 grams)
- Thyme (fresh): 2 tablespoons (3 grams)
- Honey: 1 tablespoon (21 grams)
- Lemon zest: 1 teaspoon (2 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Peel and slice the carrots into 1-inch pieces.
- Trim and slice the fennel bulb into 1-inch pieces.
- In a large bowl, combine the carrots, fennel, olive oil, salt, and pepper. Toss to coat.
- Spread the vegetables on a baking sheet lined with parchment paper.
- In a small bowl, whisk together the thyme, honey, and lemon zest. Drizzle over the vegetables.
- Roast for 30-35 minutes, or until the vegetables are tender and slightly browned.
Nutritional Information:
- Calories: 120 per serving
- Fat: 6 grams
- Carbohydrates: 20 grams
- Protein: 2 grams
- Fiber: 4 grams
- Vitamin A: 100% of daily value
- Vitamin C: 20% of daily value
Dish Characteristics:
- Sweet and savory
- Roasted and flavorful
- Bright and colorful
- Easy to make
User Comments:
- "These carrots are so delicious! The fennel adds a unique flavor that I love."
- "This dish is perfect for a special occasion or a weeknight meal."
- "I love the simplicity of this recipe. It's easy to follow and the results are amazing."
Special Precautions and Tips:
- If you don't have fresh thyme, you can use 1 teaspoon (1 gram) of dried thyme instead.
- If you want to add a bit of extra sweetness, you can drizzle the vegetables with a little bit of maple syrup before roasting.
- If you don't have parchment paper, you can grease the baking sheet with olive oil instead.
