Ingredients
- 4 medium carrots, washed and trimmed
- 1 medium fennel bulb
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ teaspoon dried thyme
- 1 tablespoon maple syrup
- ¾ teaspoon grated orange zest
Why You'll Want This Again
Cooking Tips You Should Know
- Roast at a high temperature to get a nice caramelized glaze.
- Stir halfway through cooking to prevent burning and promote even browning.
Step 1
Warm your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup. Slice the carrots diagonally into about 1/4-inch pieces. Trim the fennel by cutting off the bottom and removing any green tops or fronds, then slice the bulb in half and cut each half into thin 1/4-inch slices. Toss the carrots and fennel together on the baking sheet, seasoning them with salt, pepper, and some thyme. Drizzle with olive oil and give everything a good toss to make sure the veggies are evenly coated, then spread them out in a single layer.
Step 2
Pop the baking sheet into the oven and roast the vegetables until they’re tender, which should take about 20 minutes. Halfway through, give them a stir to help them cook evenly. In the last 5 minutes, drizzle the veggies with maple syrup and sprinkle on some fresh orange zest. Gently toss everything together and let it finish roasting. Once done, serve right away, adding a little extra orange zest on top if you like for a bright finish.
