Roasted Potatoes Carrots and Fennel
Elevate your side dish game with this vibrant and flavorful Roasted Potatoes, Carrots, and Fennel recipe. Perfectly caramelized baby potatoes, tender carrots, and sweet, anise-flavored fennel come together in this rustic yet elegant dish, enhanced by a drizzle of olive oil, aromatic garlic, fresh thyme, and a hint of optional red pepper flakes for a subtle kick. With just 15 minutes of prep time and 40 minutes in the oven, these roasted vegetables develop irresistibly crispy edges and a rich, savory depth, making them a crowd-pleasing addition to any meal. Whether you're serving them alongside roasted meats or enjoying them as a standalone vegetarian option, this recipe delivers bold flavors and wholesome ingredients that will have everyone coming back for seconds. Keywords: roasted potatoes, carrots, fennel, easy side dish, caramelized vegetables, oven-roasted, healthy vegetarian recipe.
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Recipe Information
Ingredients
- 500 g baby potatoes
- 300 g carrots
- 1 whole fennel bulb
- 3 tbsp olive oil
- 3 whole garlic cloves
- 1 tbsp fresh thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash and scrub the baby potatoes, then cut them into halves (or quarters if they are large).
Peel and slice the carrots into sticks, roughly the same size as the potato pieces to ensure even cooking.
Remove the fronds from the fennel bulb, leaving the white base. Slice the fennel bulb into thin wedges.
In a large mixing bowl, combine the potatoes, carrots, and fennel. Drizzle the olive oil over the vegetables.
Peel and mince the garlic cloves, then add them to the bowl along with the thyme, salt, black pepper, and optional red pepper flakes. Toss everything together until the vegetables are evenly coated.
Spread the vegetables out evenly on the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting.
Roast the vegetables in the preheated oven for 20 minutes. Remove from the oven, toss the vegetables to ensure even browning, and return to the oven for an additional 20 minutes.
Check for doneness by piercing a potato with a fork—it should be tender with crispy edges. If needed, roast for an additional 5-10 minutes to achieve desired crispiness.
Once cooked, remove the vegetables from the oven, transfer them to a serving plate, and garnish with additional fresh thyme if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 27.6 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4142 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
