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- Roasted Fennel & Carrots
-
- 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.
- Provided by:
- Blue Sky Organic Farms
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