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By Blue Sky Organic Farms

Looking for a delicious new combination of roasted veggies to add to your dinner table? Try roasted fennel and carrots!

Carrots have multiple health benefits. They are full of fiber, antioxidants, and potassium. They can also help people lose weight, have healthier eyes, and lower cholesterol.

Fennel is another good source of fiber, as well as carbohydrates and potassium. It can improve bone health, immunity, blood pressure, and heart health, to name a few.

Make sure to get the freshest vegetables for your roasted fennel and carrots from one of our many Arizona farms using Fill Your Plate’s Find a Farm Product database, which includes Blue Sky Organic Farms, who supplied this recipe!

Ingredients:

1 bunch baby fennel

1 bunch purple spring onions

1 bunch spring carrots

1 T. white balsamic vinegar****

1 T. olive oil

1 tsp. chopped garlic

1/2 tsp. salt

1/4 tsp. black pepper

Directions:

1. Preheat oven to 400* 2. Remove tops from fennel. Cut fennel bulbs in half top to bottom and them cut each piece in half. 3. Remove tops and bottoms from onions and quarter the onions. 4. Peel carrots and cut into sticks. 5. Add veggies to a bowl and add remaining ingredients and toss to coat. 6. Place veggies on a parchment lined sheet pan. 7. Roast veggies for 30 – 40 minutes or until fork tender. 8. Serve immediately. ****you can substitute white wine vinegar for the white balsamic vinegar.