Roasted Fennel, Carrots, and Olives with Rosemary

November 27th, 2011 by Erin Gennow
Roasted Fennel, Carrots, and Olives with Rosemary

Roasted Fennel, Carrots, and Olives with Rosemary

Roasted Fennel, Carrots, and Olives with Rosemary

Roasted root vegetables are a favorite fall/winter dish of mine.  Last week at the market I saw someone with fennel and it just sounded so hearty and warming.  The sweet anise flavor of the fennel paired with the woodsy aroma of rosemary would be the perfect cold weather dish.  Serve it with roast pork or chicken for a big meal, or as a vegetable main dish.

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Serving Size: 4 sides


1 small bunch of carrots, tops removed

1-2 fennel bulbs, each cut lengthwise into six pieces (keep the root end intact for serving)

A handful of pitted Kalamata olives

2-4 tablespoons extra virgin olive oil

1 tablespoon fresh rosemary, minced

Sea salt, to taste


Preheat the oven to 400 degrees Fahrenheit.

Drizzle olive oil on a rimmed baking sheet.

Peel the carrots if necessary.  If the carrots are on the larger side, cut in half.

Wash the fennel and cut lengthwise, through the root and core, into six pieces per fennel bulb.  I left the root/core to hold the fennel together for serving/presentation.

Place the trimmed carrots and fennel on the oiled baking sheet.  Drizzle the vegetables with more olive oil and sprinkle with sea salt and the minced rosemary.  Toss and roll the carrots and fennel about on the sheet pan to coat all over with the oil and spices.  Sprinkle the kalamata olives onto the roasting pan.

Roast in a 400 degree Fahrenheit oven for about 40 minutes, rotating/flipping/tossing half way through cooking.  The vegetables are done when they are easily pierced with a fork.

Serve as a hot side dish.


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One Response to “Roasted Fennel, Carrots, and Olives with Rosemary”

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