My favorite way to eat vegetables in the colder months is oven roasting! Roasting vegetables in the oven brings out the natural sugars in the vegetables, and it caramelizes them adding even more layers of flavor.
If you have been following me for awhile, you have heard over and over to eat your vegetables and eat your nutrients. 🙂 Oven roasting makes it an easy way to do so! Yes! Some of the health benefits of Fennel is it contains Phytonutrients, Vitamin C, Fiber, Folate and Potassium. Red Onion is a source of Sulfur and Quercetin (cancer protective). Carrots are high in Vitamin A, and also contain good amounts of Biotin and Vitamin K. By eating these three all together, you are getting a powerhouse of beneficial nutrients!
This recipe for Oven Roasted Fennel, Carrot and Red Onion is an outstanding choice to serve at your Thanksgiving table. It is colorful, rustic and so delicious! I hope you give it a try!
Oven Roasted Fennel, Carrots and Red Onion
Preheat your oven to 375º degrees.
2 Fennel Bulbs
6 Medium Carrots
1 Large Red Onion
1/4 Cup Olive Oil
1 Teaspoon of Himalayan Pink Salt or Sea Salt
1 Teaspoon Black Pepper
Wash and trim the fennel, and remove the stalks. Slice the fennel into 1/2 inch slices. Peel the carrots and slice. Peel the red onion and cut in half, then into 10 wedges total. In a medium bowl toss the prepared vegetables with the olive oil, salt and pepper. Spread on a parchment lined, rimmed baking sheet. Place in the preheated oven and roast for 30 to 40 minutes until the vegetables are tender and caramelized, tossing with a spatula after the first 20 minutes.
It is ready to Serve!
Enjoy your day!