Roasted Carrots and Onions with Fennel Fronds and Honey

Name: Roasted Carrots and Onions with Fennel Fronds and Honey
Cook time: 30 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 1 pound carrots, peeled and cut into 3-inch pieces; 1 sweet onion, roughly chopped; 2 tablespoons olive oil; ¼ cup honey; 2 tablespoons melted butter; lemons, zested; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ⅛ teaspoon garlic powder; 2 tablespoons chopped fennel greens

Lightly sweet and citrusy roasted carrots with the bright flavor and color of fennel fronds make a delicious side dish!

INGRIDIENT

1 pound carrots, peeled and cut into 3-inch pieces

1 sweet onion, roughly chopped

2 tablespoons olive oil

¼ cup honey

2 tablespoons melted butter

lemons, zested

¼ teaspoon salt

¼ teaspoon ground black pepper

⅛ teaspoon garlic powder

2 tablespoons chopped fennel greens

DIRECTION

Step: 1

Preheat the oven to 400 degrees F (200 degrees C).

Step: 2

Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.

Step: 3

Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.

Step: 4

Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.

NUTRITION FACT

Per Serving: 159 calories; protein 1.1g; carbohydrates 21.7g; fat 8.6g; cholesterol 10.2mg; sodium 179.1mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do double-duty .

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