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Oven roasted fennel and carrots or oven roasted carrots and fennel
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5 from 4 votes

Oven roasted fennel and carrots

The perfectly balanced flavour of the mild anise taste of fennel, the aromatic bite of the onion and sweetnest of the carrots makes this a great and colourful side dish for a large range of meals.
Prep Time10 mins
Cook Time45 mins
Course: Side Dish
Cuisine: Italian
Servings: 4
Author: Sabine


  • 2 medium fennel bulbs sliced lengthwise
  • 3 carrots peels and cut in sticks
  • 1 large onion sliced into half moons
  • 1 clove garlic minced
  • 3 tbsp olive oil extra virgin
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp sea salt
  • 1 tsp ground black pepper


  • Preheat the oven for 10 minutes to 175˚C (or 350° F)
  • Cut the bottom and green tops of the fennel bulb and slice lengthwise into thin slices. Peel the carrots and cut in 10 cm (or 4'') long sticks of 5 mm (or 1/4'') thickness. Peel the onion and slice into half moons.
  • Place the fennel, carrots and onions and minced garlic in an oven dish. Drizzle with olive oil and toss until coated. Sprinkled the herbs and seasoning over the veggies.
  • Place the dish in the oven for 45 minutes until tender. Hussle a few times so all sides get roasted.
  • Add extra seasoning to taste.