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Roasted Baby Carrots, Fennel, and Shallots

Roasted Baby Carrots, Fennel, and Shallots

I wanted a simple, easy, and tasty side dish to pair with a roasted chicken I made for dinner recently. I grabbed some fennel and baby carrots from the grocery store and simply roasted the baby carrots, fennel, and shallots drizzled with the garlic-infused olive oil I had just made. The veggies smelled incredible while they roasted and tasted fantastic. I loved garlicky flavor of the veggies and the caramelized bits on the shallots, fennel, and carrots. These roasted veggies were delicious with the mashed potatoes and roasted chicken. 

Roasted Baby Carrots, Fennel, and Shallots

How to Make Roasted Baby Carrots, Fennel, and Shallots

Preheat the oven to 375 degrees. Coat a baking sheet with a bit of olive oil.

Place the baby carrots, fennel, and shallot together on the baking sheet with some of the garlic-infused olive oil (or plain is fine too). Season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.

Roasted Baby Carrots, Fennel, and Shallots

Place into the oven and roast for 30-40 minutes, tossing every 10 minutes or so to prevent burning.

Remove from the oven and serve immediately. Enjoy.

Roasted Baby Carrots, Fennel, and Shallots

Roasted Baby Carrots, Fennel, and Shallots

Roasted Baby Carrots, Fennel, and Shallots

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Sides
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • Several baby carrots
  • 1 bulb of fennel chopped into pieces
  • 2 shallots quartered
  • Garlic-infused olive oil to taste (plain oil is fine)
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 375 degrees. Coat a baking sheet with a bit of olive oil.
  • Place the baby carrots, fennel, and shallot together on the baking sheet with some of the garlic-infused olive oil (or plain is fine too). Season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
  • Place into the oven and roast for 30-40 minutes, tossing every 10 minutes or so to prevent burning.
  • Remove from the oven and serve immediately. Enjoy.
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Recipe Rating




8 Comments

  1. Perfect combination. Theses vegetables go together so well. Roasting makes them even better. Great recipe.

  2. The recipe looks great. Unfortunately I am not able to get fennel in my neck of the woods. Can you suggest some other vegetables?
    Thanks

    1. June,

      Just carrots and shallots would be tasty but you could also throw in some parsnip, squash, and bell peppers. You could add in some green beans or grape tomatoes in the last 10 minutes of roasting too.

      ~Pam

  3. I love fennel and can tell this would be the PERFECT side dish for a delicious roast chicken!

  4. 5 stars
    Nothing beats roast vegetables, mouth watering. Have a good week Diane

  5. I’m going to have to roast a chicken just to go with this side! It looks delicious.