Roasted Fennel, Carrots, and Shallots
Side dishes
Amount to eat (1 serving)
Time to prepare: 20 mins to prep
Time to cook: 55 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 2.2g
Glucose: 0.4g
Fructose: 0.3g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0.9g

Fats

Saturated: 1g
Monounsaturated:5g
Polyunsaturated: 0.9g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 5.2g 21%
Net Carbs: 10
Sodium: 93.9mg 4%
Potassium: 650.2
Cholesterol: 0

Nutritional Values (g)


Calories: 125 Fat: 7g
Protein: 2g Carbs: 15g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Parsley (Raw)
1 cup / 60 grams
Fennel (Bulb, raw)
3 bulb / 702 grams
Carrots (Raw)
8 medium / 488 grams
Olive oil (Salad or cooking)
4 tbsp / 54 grams
Shallots (Raw)
120 grams / NAN

Instructions

Step 1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425F. Brush 2 large rimmed baking sheets with oil; warm sheets in oven 10 minutes.
Step 2
Quarter fennel bulbs through core. Cut each quarter into 3 wedges; place in large bowl. Add 2 tablespoons oil, sprinkle with salt and pepper, and toss fennel to coat.
Step 3
Peel carrots and cut on a diagonal 1/4 inch thick ovals. Blanch shallots for 1 minute. Peel and cut in half through root end.
Step 4
Combine carrots and shallots in another large bowl. Add 2 tablespoons oil, sprinkle with salt and pepper, and toss to coat. Spread fennel on 1 hot baking sheet and carrot-shallot mixture on second sheet. Return sheets to oven; roast vegetables 10 minutes. Reverse sheets. Roast vegetables 20 minutes. Turn vegetables over. Roast until tender, 10 to 15 minutes longer.
Step 5
Arrange vegetables on platter. Sprinkle with parsley. Garnish with fennel fronds.