Roasted Carrots and Fennel with Fresh Mint
This dish involves roasting a medley of carrots, fennel, and red onions to develop deep caramelized flavors and tender textures. The vegetables are lifted with a bright scatter of fresh mint, creating a vibrant contrast and visually appealing final presentation with slightly charred edges and a soft interior.
Equipment
- Baking sheet
- Vegetable Peeler
- Chef’s knife
- Mixing bowl
Ingredients
- 4 large carrots peeled and cut into strips
- 1 bulb fennel trimmed and sliced thinly
- 1 red onion sliced into wedges
- 2 tablespoons olive oil for roasting
- to taste salt and pepper for seasoning
- 1/4 cup fresh mint chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the prepared carrots, fennel slices, and red onion wedges in a mixing bowl with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet, ensuring they have some space between each piece for even roasting.
- Roast in the oven for about 30-35 minutes, until the edges are slightly charred and caramelized, and the vegetables are tender when pierced with a fork.
- Remove from the oven and let the vegetables cool for a few minutes. They should be soft with some edges catching a little char for visual appeal.
- Transfer the roasted vegetables to a serving platter, arranging them nicely so their colors and textures are visible.
- Sprinkle the freshly chopped mint generously over the warm vegetables to add a burst of color and brightness.
- Finish with a light drizzle of olive oil for extra shine and richness.
- Serve immediately, letting the flavors mingle and the aromas fill the room, capturing the warm, sweet, and herbaceous notes of this roasted vegetable medley.
