Roast Carrot and Fennel with Dill

This dish works well on a buffet as a salad or side dish. It is best with organic carrots that are better for you and taste incredibly better than commercial carrots. The dried apricot paste adds a sweet, salty, spicy, and sour dimension.

4 side servings

Ingredients:

1 bunch carrots (about 1 pound), scrubbed, sliced lengthwise into ½ inch batons

1 fennel bulb (about 12 ounces), sliced lengthwise into ½ inch batons

1 ½ tablespoon maple syrup

2 ½ tablespoons extra virgin olive oil, divided

Sea salt and fresh ground black pepper

¼ cup dried apricots, sliced

1 teaspoon sumac

½ teaspoon Aleppo chili flakes or chili flakes

2 tablespoons fresh lemon juice

1 teaspoon balsamic vinegar

1 tablespoon long thin strips of lemon zest soaked in ice water

2 tablespoons fresh dill, torn into small sprigs

Directions:

Preheat the oven to 350°F. Line a baking sheet pan with parchment paper or a silpat mat.

Toss the carrots and fennel with the maple syrup and one and a half tablespoons of extra virgin olive oil. Place on the prepared sheet pan. Season with salt and pepper. Place in the oven and roast until browned but still firm, about fifteen to eighteen minutes.

Meanwhile, in a small food processor, mix the apricots, sumac, chili flakes, lemon juice, balsamic vinegar, and remaining one tablespoon of olive oil until it forms a paste.

Toss the apricot paste with the roasted carrots and fennel. Let rest for fifteen minutes. Top with the lemon zest and dill sprigs and serve at room temperature.

Roast Carrot and Fennel with Dill

Roast Carrot and Fennel with Dill
Yield: 4 servings
Author:
Prep time: 25 MinCook time: 20 MinInactive time: 15 MinTotal time: 1 Hour
This dish works well on a buffet as a salad or side dish. It is best with organic carrots that are better for you and taste incredibly better than commercial carrots. The dried apricot paste adds a sweet, salty, spicy, and sour dimension.

Ingredients

  • 1 bunch carrots (about 1 pound), scrubbed, sliced lengthwise into ½ inch batons
  • 1 fennel bulb (about 12 ounces), sliced lengthwise into ½ inch batons
  • 1 ½ tablespoon maple syrup
  • 2 ½ tablespoons extra virgin olive oil, divided
  • Sea salt and fresh ground black pepper
  • ¼ cup dried apricots, sliced
  • 1 teaspoon sumac
  • ½ teaspoon Aleppo chili flakes or chili flakes
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon long thin strips of lemon zest soaked in ice water
  • 2 tablespoons fresh dill, torn into small sprigs

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet pan with parchment paper or a silpat mat.
  2. Toss the carrots and fennel with the maple syrup and one and a half tablespoons of extra virgin olive oil. Place on the prepared sheet pan. Season with salt and pepper. Place in the oven and roast until browned but still firm, about fifteen to eighteen minutes.
  3. Meanwhile, in a small food processor, mix the apricots, sumac, chili flakes, lemon juice, balsamic vinegar, and remaining one tablespoon of olive oil until it forms a paste.
  4. Toss the apricot paste with the roasted carrots and fennel. Let rest for fifteen minutes. Top with the lemon zest and dill sprigs and serve at room temperature.

Nutrition Facts

Calories

174.42

Fat (grams)

9.17 g

Sat. Fat (grams)

1.29 g

Carbs (grams)

23.66 g

Fiber (grams)

5.05 g

Net carbs

18.6 g

Sugar (grams)

15.62 g

Protein (grams)

1.87 g

Sodium (milligrams)

143.84 mg

Cholesterol (grams)

0 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

carrot, fennel, roast
side dish or salad
American
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Linda HierholzerSIDES