Roasted Fennel and Carrots

Fennel and multi-colored carrots are roasted in the oven, highlighting their natural flavor and sweetness. I serve this with chickpea cassava couscous for a vegan and gluten-free meal.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.

Step: 2

Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.

Step: 3

Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.

Step: 4

Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

Per Serving: 116 calories; protein 1.5g; carbohydrates 12.8g; fat 7.1g; sodium 319.6mg.

Deciding stay in and cook your dinner instead of dining out is already a step in the best way if you’re focusing on eating healthier. There’s no better way to know exactly what’s happen into the food you’re eat than by making it yourself! Mastering the main dish is only half the process , like that . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that mistakes .