The combo of carrots, fennel, shallots, and roasted garlic is irresistible, and so good with just about any main dish protein. I served it as one of the side dishes with our Thanksgiving turkey and plan on having it with a pork roast sometime soon. If you like something green added, throw in some Brussels sprouts.
This is the before photo of all the veggies.
This is the after photo with all the deliciously caramelization of it all. I love the look of the roasted garlic, which will be squeezed out and tossed with the rest.
If you like the added crunch of nuts, we loved the toasted pine nuts, or you can omit nuts altogether or sprinkle with more fresh thyme or other herbs. It’s all good!
Winter Roasted Vegetables
Ingredients
- 2 large fennel bulbs, halved, stalks removed, core removed
- 2-3 Tablespoons olive oil
- 6 medium carrots, peeled and cut on the diagonal, about ¼-inch
- 8 medium shallots, peeled and halved or sliced
- 1 head garlic, peeled and cut in half lengthwise
- 1 Tablespoon fresh thyme leaves
- 1 Tablespoon fresh rosemary, chopped
- Salt and freshly ground black pepper, to taste
- 3 Tablespoons toasted pine nuts, optional, for garnish
Instructions
- Heat oven to 425 degrees F. Slice the halved fennel pieces into ¼-inch wedges and transfer to a large bowl. Add the olive oil, carrots, shallots, garlic (squeeze out the cloves first), thyme, rosemary, and salt and pepper to taste. Toss well until everything is coated.
- Transfer to a rimmed baking sheet and roast until tender, about 35 to 40 minutes. Spoon into a serving dish and sprinkle with the toasted pine nuts. Serve hot.
Oh boy, does this make me hungry! I did not grow up w roasted vegetables. I only began roasting a few years ago.
Such beautiful photos (and serving dish) too! Thank you, Debbie.
Thank you, Denise! I bought that beautiful bowl at an art fair in Marquette, Michigan.