How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Carrots And Fennel?

You need 8 ingredients. The key ingredients include: 1 pound rainbow carrots or tender young carrots, halved lengthwise, 1 large fennel bulb, cored and cut into 1/2-inch slices (reserve a few fronds for garnish), 1 small lemon, quartered, 3 shallots, halved lengthwise, and more.

Is Roasted Carrots And Fennel suitable as general?

Yes, Roasted Carrots And Fennel falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Carrots And Fennel?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrots And Fennel Recipe

Name: Roasted Carrots And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound rainbow carrots or tender young carrots, halved lengthwise; 1 large fennel bulb, cored and cut into 1/2-inch slices (reserve a few fronds for garnish); 1 small lemon, quartered; 3 shallots, halved lengthwise; 2 teaspoons fresh thyme leaves; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Try this homemade Roasted Carrots And Fennel recipe the whole family will love. Made with carrots, fennel bulb, lemon and shallots. Easy step-by-step in…

This Roasted Carrots And Fennel relies on simple, everyday ingredients such as small lemon, quartered, shallots, halved lengthwise, fresh thyme leaves and olive oil. It comes together quickly and makes 4 servings, at about 120 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 pound rainbow carrots or tender young carrots, halved lengthwise
1 large fennel bulb, cored and cut into 1/2-inch slices (reserve a few fronds for garnish)
1 small lemon, quartered
3 shallots, halved lengthwise
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

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Quick Info

Servings
4 servings
Calories
120 kcal
Category
General

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