If you're looking for a side dish that's rustic, healthy, and bursting with Italian-inspired flavors, this roasted fennel and carrot recipe will become a kitchen staple. The combination of carrots, fennel, and red onion creates a naturally caramelized dish that's enhanced with fresh herbs, olive oil, and a touch of balsamic vinegar. Finished with a golden breadcrumb topping, it's the perfect side dish!
Whether you're searching for a side dish to serve at Sunday dinner, or want a simple roasted fennel and carrots dish for weeknight cooking, this recipe delivers balanced flavors, great presentation, and satisfying textures.
This was inspired by my roasted pumpkin and chickpeas!
Roasting vegetables transforms their natural sugars, creating depth and caramelization that steaming or boiling simply can't achieve.
Fennel: Known for its subtle anise-like flavor, fennel mellows in the oven, becoming tender with lightly crisp edges. If you've never roasted fennel, this is your sign!
Carrots: Their natural sweetness intensifies when roasted, especially alongside balsamic vinegar.
Red Onion: Adds savory depth and a mild sweetness that ties the flavors together.
This trio works wonders in this Italian-style roast.
Ingredients
Fennel - It bring a mild anise flavor that softens and caramelizes beautifully in the oven.
Carrots - add natural sweetness and vibrant color when roasted.
Red onions - provide savory depth and balance with a hint of sweetness.
Olive oil - coats the vegetables to ensure golden, even roasting.
Balsamic vinegar - enhances caramelization with tangy richness.
Breadcrumbs - create a crisp, golden topping for extra texture.
Dried thyme - infuses the vegetables with subtle earthy notes.
Dried rosemary - adds a fragrant, pine-like aroma that pairs well with fennel.
Sea salt & cracked black pepper
See recipe card for full quantities.
Instructions
Pre-heat the oven to 210C/410F.
Prep the Vegetables
Trim the fennel by removing only the tough or damaged tops, then slice the tips into sticks. Shave off just enough of the base to neaten it while keeping the core intact so the layers hold together. Cut each bulb in half lengthwise, then divide each half into three even wedges.
Peel the carrots, trim off the ends, then cut them into halves or thirds depending on their length. Slice each piece lengthwise, then cut again into uniform sticks (as big as the fennel sticks), keeping them roughly the same thickness so they roast evenly without burning or undercooking.
Cut the red onion into half, then chunky wedges, leaving root ends attached.
Season and Toss
Place fennel, carrots, and onions into a large bowl. Add olive oil, balsamic vinegar, thyme, rosemary, salt, and pepper. Toss until evenly coated.
Arrange on a Tray
Spread vegetables in a single layer on a baking tray. Overcrowding prevents crisping-use two trays if needed.
Sprinkle breadcrumbs evenly over the vegetables for a rustic, golden finish.
Roast
Place in a preheated oven at 210°C/410F (fan) and roast for 30-40 minutes. The vegetables should be caramelized at the edges, tender inside. They will have that nice breadcrumb top and will be nice and caramelized at the bottom.
Serving Suggestions
Serve as a warm side to other proteins and grains
Serve with my tahini yogurt for a delicious side.
Mix with quinoa or farro for a wholesome vegetarian main
Tips for Perfectly Roasted Fennel and Carrots
High Heat is Key - Roasting at 210C/410F ensures caramelized edges without over-drying.
Don't Overcrowd the Tray - Spread vegetables in a single layer for even browning.
Cut Evenly - Similar-sized pieces cook at the same rate.
Breadcrumbs Last - Add just before roasting to keep them crisp.
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DID YOU MAKE THIS RECIPE?
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Roasted Fennel And Carrots
Ingredients
- 2 fennel bulbs
- 4 carrots
- 1 medium red onion
- 3 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dry thyme
- 1 teaspoon dry rosemary
- 3 tablespoon breadcrumbs for topping
Instructions
- Pre-heat the oven to 210C/410F.
- Prep the Vegetables
- Trim the fennel by removing only the tough or damaged tops, then slice the tips into sticks. Shave off just enough of the base to neaten it while keeping the core intact so the layers hold together. Cut each bulb in half lengthwise, then divide each half into three even wedges.
- Peel the carrots, trim off the ends, then cut them into halves or thirds depending on their length. Slice each piece lengthwise, then cut again into uniform sticks (as big as the fennel sticks), keeping them roughly the same thickness so they roast evenly without burning or undercooking.
- Cut the red onion into half, then chunky wedges, leaving root ends attached.
- Season and Toss
- Place fennel, carrots, and onions into a large bowl. Add olive oil, balsamic vinegar, thyme, rosemary, salt, and pepper. Toss until evenly coated.
- Arrange on a Tray
- Spread vegetables in a single layer on a baking tray. Overcrowding prevents crisping-use two trays if needed.
- Sprinkle breadcrumbs evenly over the vegetables for a rustic, golden finish.
- Roast
- Place in a preheated oven at 210°C/410F (fan) and roast for 30-40 minutes. The vegetables should be caramelized at the edges, tender inside. They will have that nice breadcrumb top and will be nice and caramelized at the bottom.
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