Roasted Fennel and Carrots

Roasted Fennel and Carrots
Roasted Fennel and Carrots

Roasted Fennel and Carrots

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 215 kcal

Ingredients
  

  • 2 large fennel bulbs
  • 14 ounces carrots multi-coloured
  • 2 tbsp olive oil extra-virgin
  • 1 tbsp Sriracha salt

Notes

Preheat the oven carefully to 400 degrees F (200 degrees C) — Line an enormous baking sheet with aluminum foil.
Evacuate the external layers of the fennel however leave the fronds. Wash with water. Cut into eighths. Scour carrots under running water, going around four creeps of the green tops. If your carrots are more significant than 3/4-inch in the distance across, cut them down the middle.
Mastermind the vegetables on the readied baking sheet. Shower with olive oil and sprinkle Sriracha salt equitably over the vegetables.
Heat in the preheated oven until the vegetables are delicate yet not very careful, 20 and 25 minutes. Turn on the grill and dark-colored the plants for around 2 minutes. Serve warm.
Nutrition Facts (Per Serving): Calories 215, Carbohydrates 25g, Protein 36g, Fat 7g
Keyword Roasted Fennel and Carrots
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