Modern American Easy

Roasted Carrots and Fennel with Toasted Almonds and Lemon

Name: Roasted Carrots and Fennel with Toasted Almonds and Lemon
Prep time: PT15MINUTES
Cook time: PT30MINUTES
Total time: PT45MINUTES
Yield: 4 servings
Cuisine: Modern American
Ingredients: 1 lb carrots (peeled and sliced on a diagonal into 2-inch lengths); 1 small fennel bulb (stalks discarded, bulb cored and sliced 1/2 inch thick); 2 tbsp extra-virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup sliced almonds (toasted); 2 tsp fresh parsley (minced); 1 tsp lemon juice

A bright, textural upgrade to standard roasted roots

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— (0 ratings)

⏱️ 45 minutes 15 minutes prep · 30 minutes cook

🍽️ 4 Serves

155 Calories

3g Protein

12g Carbs

11g Fat

Why This Recipe Works

Roasting fennel alongside carrots mellows its anise notes into a delicate sweetness. This dish relies on the final addition of toasted almonds and lemon juice for a necessary textural and acidic lift.

Instructions

Adjust the oven rack to the middle position and heat the oven to 425°F.

💡 Ensuring the oven is fully preheated is key for getting a good sear on the vegetables.

Toss the carrots, fennel, oil, salt, and pepper together on a rimmed baking sheet. Spread the vegetables into a single layer, ensuring they have space to roast rather than steam.

Roast the vegetables for 25 to 30 minutes, tossing them halfway through, until they are tender and the edges are deeply browned.

Transfer the roasted vegetables to a serving bowl and toss with the almonds, parsley, and lemon juice. Serve warm.