Roasted Carrots And Fennel With Dijon Dressing Recipe

I absolutely love this roasted carrots and fennel recipe because it elevates simple, fresh ingredients into a flavorful dish that’s both healthy and satisfying. The combination of the tangy Dijon dressing with the natural sweetness of roasted vegetables makes it an irresistible go-to for any meal prep or weeknight dinner.

The vivacious tastes and healthful properties of carrots and fennel are what I adore. The two root vegetables come together and caramelize magnificently in this recipe, though I certainly wouldn’t blame you if you decided to skip the fennel and used only carrots.

But then you’d be missing out on the one vegetable most often associated with the word “relish.”

Ingredients

Carrots are filled with beta-carotene and vitamins A and K.

They are sweet and crunchy.

Fennel: Provides an anise-flavored ingredient, containing high amounts of fiber, and is a good source of vitamin C and antioxidants.

Olive oil is a heart-healthy fat, abundant in monounsaturated fats and antioxidants.

Dijon mustard is tangy and deep, low in calories, and a source of selenium and magnesium.

Honey: Natural sweetener, with antioxidants and antibacterial properties.

Ingredient Quantities

• 1 pound carrots, peeled and sliced diagonally into 1-inch pieces
• 1 bulb fennel, trimmed and sliced into wedges
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon white wine vinegar
• 1 tablespoon fresh dill, chopped
• 1 clove garlic, minced

Instructions

1. Set your oven to 400°F (200°C).

2. In a large bowl, combine the carrots and fennel, cut into thin slices.

3. Vegetables should be drizzled with olive oil and seasoned with salt and freshly ground black pepper to taste. They should be tossed well to ensure even coating and to get the flavors clinging to the produce.

4. Place the carrots and fennel in a single layer on a baking sheet.

5. Preheat the oven and place the ingredients in a dish, ready for inclusion in our delicious roasted vegetable recipe.

Oven: 425°F (218°C)
Time: 25-30 minutes

6. As the vegetables roast, make the dressing. In a small bowl, stir together Dijon mustard, lemon juice, honey, white wine vinegar, and fresh dill and minced garlic to taste.

7. When the vegetables have finished roasting, take them out of the oven and place them in a dish intended for serving.

8. Warm vegetables receive a coat of Dijon dressing when it is poured over them. The quantity is sufficient, and I gently toss the vegetables so that they are evenly coated. They are too hot to handle immediately, so I don’t even try.

9. Taste and adjust the seasoning, if necessary, with additional salt and pepper.

10. If desired, garnish with extra fresh dill, and serve warm. Enjoy! Carrots and Fennel with Dijon Dressing

Equipment Needed

1. Oven
2. Baking sheet
3. Large bowl
4. Small bowl
5. Knife
6. Cutting board
7. Measuring spoons
8. Spoon or whisk (for stirring dressing)
9. Serving dish
10. Tongs or spoon (for tossing vegetables)

FAQ

• Can I use a different type of mustard instead of Dijon?You can attempt to use whole grain mustard or yellow mustard, but the flavor will differ somewhat.
• What can I substitute for fresh dill?You can use dried dill or even parsley if you don’t have fresh dill, but it will change the flavor.
• Is there an alternative to white wine vinegar?Substituting for apple cider vinegar or rice vinegar can deliver a similar tangy effect.
• Can this dish be prepared in advance?Certainly! You can prepare the vegetables by roasting them and the dressing by mixing it together. After doing that, you can combine them just before presenting them to your guests.
• How do I store leftovers?Keep in a hermetic container in the cold part of the refrigerator for a maximum of 3 days. The reheat method that yields the best texture is the oven.
• Is it possible to make this recipe vegan?Yes, you can substitute syrup for the honey and use maple syrup or agave nectar instead.
• Can I add other vegetables to this dish?Certainly! You are welcome to include root vegetables, such as parsnips or sweet potatoes, to add variety.

Substitutions and Variations

Carrots: Substitute parsnips or sweet potatoes, which share a similar texture and natural sweetness, for this ingredient.
Fennel: A different yet flavorful option is to use celery or leeks.
Olive oil: Substitute with avocado oil or melted coconut oil when roasting.
Dijon mustard: Swap for whole grain mustard or spicy brown mustard.
Honey: As a substitution for sweetener, use maple syrup or agave nectar.

Pro Tips

1. Roast for Maximum Flavor To bring out the natural sweetness of the carrots and enhance the fennel’s flavor, consider roasting them longer at the lower temperature initially suggested (400°F) before turning up the heat to 425°F for the last 10 minutes. This approach can provide a nice balance between tenderness and caramelization.

2. Preheat the Baking Sheet For a crispier finish on the roasted vegetables, preheat the baking sheet in the oven before laying out the carrots and fennel. This helps sear the vegetables immediately as they hit the hot surface.

3. Dressing Enhancement Add a pinch of crushed red pepper flakes to the Dijon dressing for a subtle kick of heat that complements the sweetness of the roasted vegetables.

4. Consistent Sizing Ensure that the carrot slices and fennel wedges are approximately the same size. This helps them cook evenly, preventing some pieces from being undercooked while others become too soft or burnt.

5. Resting the Vegetables After tossing the roasted vegetables with the dressing, let them sit for 5-10 minutes. This allows the flavors to meld together and be absorbed more thoroughly by the vegetables, enhancing the overall taste.