There is something so good and comforting about roasted vegetables. I have recently started subscribing to a produce service and am still nailing down the process of not ordering every single item they offer. I am finding myself with tons of produce, which is great for making sure we get our daily veggies and forces us to be a little creative with how we use them! This is one of those “my produce box gave me way too many carrots, and maybe I should have planned better for that fennel” dishes. But after making this , it makes me think I should overbuy on those items more often! The mixture of fennel, carrot, maple syrup, and ginger powder creates a nice slightly sweet and zesty side. Truly, ginger makes everything amazing. This recipe is super forgiving and can be easily adapted to whichever sturdy roasting vegetables you have, is so easy to throw together, and makes very little mess. Next time you accidentally order/buy several pounds of carrots (or other root vegetable), give it a shot!
All that it requires is slicing veggies, tossing them in oil, maple syrup, ginger powder, and salt and roasting them until they get a little caramelized.
Recipe for Ginger Maple Roasted Carrots and Fennel
Serves 4 (as a side)
Ingredients
- 3-4 carrots
- 1 bulb fennel
- 1 Tbsp ginger powder
- 2-3 Tbsp maple syrup (depending on how sweet you like them)
- 2 Tbsp olive oil
- salt
Directions
- Preheat oven to 400 degrees F.
- Wash or peel produce and slice into strips about 1/4 inch thick and 2-3 inches long
- Toss all ingredients together on a baking pan
- Bake 20-30 minutes or until carrots and fennel begin to brown, stirring vegetables halfway through.
- Enjoy!
Lemon Eyes 