Orange-Maple Roasted Carrots and Fennel

Orange-Maple Roasted Carrots and Fennel
Orange-Maple Roasted Carrots and Fennel

Orange-Maple Roasted Carrots and Fennel

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 261 kcal

Ingredients
  

  • 4 medium carrots washed and trimmed
  • 1 medium fennel bulb
  • 1/2 tbsp salt
  • 1/4 tbsp black pepper
  • 2 tbsp olive oil
  • 1/4 tbsp thyme dried
  • 1 tbsp maple syrup
  • 3/4 tbsp orange zest grated

Notes

Preheat the oven carefully to 425 degrees F (220 degrees C). Line a baking sheet with material paper.
Cut carrots on the askew into 1/4-inch cuts. The spot is the focal point of the baking sheet trim the base off the fennel and remove any green parts and fronds from the top. Cut fennel bulb down the middle, at that point, cut every half into 1/4-inch thick cuts. Spot on the baking sheet with the carrots sprinkle with salt, pepper, and thyme. Sprinkle with olive oil and hurl vegetables to coat equally. Spread in a solitary layer on the baking sheet.
Broil in the preheated oven until delicate, turning vegetables partially through, around 20 minutes. During the most recent 5 minutes, shower plants with maple syrup and sprinkle with orange pizzazz. Hurl tenderly to consolidate, and come back to the oven. Serve right away. Embellishment with extra orange pizzazz, whenever wanted.
Nutrition Facts (Per Serving): Calories 261, Carbohydrates 19g, Protein 31g, Fat 3g
Keyword Orange-Maple, Roasted Carrots and Fennel
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