Carrots and Fennel Roasted with Orange and Maple

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

Step 1

Lightly heat your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Slice the carrots on a diagonal into about 1/4-inch pieces. Trim the fennel by cutting off the base, removing the green tops and fronds, then slice the bulb in half and cut each half into 1/4-inch slices. Toss the carrots and fennel together on the baking sheet, sprinkle with salt, pepper, and thyme, then drizzle with olive oil. Give everything a good toss so the veggies are evenly coated, and spread them out in a single layer.

Step 2

Pop the tray in the oven and roast for about 15 minutes, then give the veggies a turn. After they’re nice and tender, around 20 minutes in total, drizzle the maple syrup over them and sprinkle the orange zest on top. Gently toss everything together and pop it back in the oven for another 5 minutes. Serve right away, and if you like, add a little extra orange zest on top for a fresh finish.