Roasted Fennel Carrots And Shallots Recipes

HARICOTS VERTS, ROASTED FENNEL, AND SHALLOTS

Steps:

• Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
• Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.

ROASTED FENNEL AND CARROTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
• Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
• Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

EASY ROASTED CARROTS AND SHALLOTS

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.

ROASTED FENNEL, CARROTS, AND SHALLOTS

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Brush 2 large rimmed baking sheets with oil; warm sheets in oven 10 minutes.
• Quarter fennel bulbs through core. Cut each quarter into 3 wedges; place in large bowl. Add 2 tablespoons oil, sprinkle with salt and pepper, and toss fennel to coat.
• Combine carrots and shallots in another large bowl. Add 2 tablespoons oil, sprinkle with salt and pepper, and toss to coat. Spread fennel on 1 hot baking sheet and carrot-shallot mixture on second sheet. Return sheets to oven; roast vegetables 10 minutes. Reverse sheets. Roast vegetables 20 minutes. Turn vegetables over. Roast until tender, 10 to 15 minutes longer.
• Arrange vegetables on platter. Sprinkle with parsley. Garnish with fennel fronds.

BRAISED CARROTS AND FENNEL

Steps:

• Slice the carrots 1/2-inch thick on an angle.
• Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
• Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

ROASTED CARROTS & FENNEL

Steps:

• Preheat oven to 375°. 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 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

ROASTED CARROTS AND SHALLOTS

Steps:

• Preheat oven to 400 degrees. Place carrots and shallots on a rimmed baking sheet, and toss with olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, and roast 40 minutes, turning a few times to ensure even cooking.
• If frying carrot tops for garnish, bring safflower oil to 350 degrees in a medium saucepan over medium-high heat. Fry carrot tops in batches until crisp, about 45 seconds. Drain on a paper-towel-lined plate, and season with salt.
• Place vegetables around beef tenderloin; garnish with fried carrot tops.

ROASTED CARROTS AND ONIONS WITH FENNEL FRONDS AND HONEY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
• Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
• Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.

ROASTED ROOT VEGETABLES WITH SHALLOTS AND THYME

Steps:

• Preheat oven to 400 degrees.
• Prepare all the vegetables for roasting.
• Halve the small potatoes.
• Peel the turnips and cut them into wedges ½ inch thick.
• Peel the parsnips and carrots, then halve them lengthwise and cut into pieces 2 inches long.
• Trim and core the fennel bulbs, then cut lengthwise into wedges ½ inch thick.
• In a large gratin dish or roasting pan, combine the potatoes, turnips, parsnips, carrots, fennel, and shallots.
• Add the olive oil and use your hands to toss the vegetables, coating them evenly.
• Season with kosher salt and pepper and toss again to coat evenly.
• Roast the vegetables, stirring every 10 minutes with a wooden spoon so they brown evenly, until almost tender, 30-40 minutes.
• Sprinkle with the garlic and thyme and stir well.
• Roast until all the vegetables are golden brown and tender when pierced with a knife, about 15 minutes longer.
• Serve warm.