- Roasted Carrots & Fennel.jpg (39.72 KiB) Viewed 268 times
Preparation Time: 15 minutes
Cooking time: 40 minutes
Serves: 8
If served as eight portions, provides 139 cals, 8g fat (of which 1g saturates), 9g sugar and 0.3g salt per portion.
Ingredients
- 2½lb medium carrots, peeled and cut in half lengthwise
- 1 large fennel bulb, cut into ½ inch wedges
- 1 large red onion, cut into ½ inch wedges
- 1 medium lemon, thinly sliced
- ¼ cup olive oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp pepper
- Thinly sliced fresh basil leaves
Method
1. Preheat oven to 190°C/Fan 170°C/Gas Mark 5. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15in x 10in x 1in baking pans.
2. Roast 40 - 50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
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