Roasted Carrots with Fennel



Serving size

4 ounces carrots
30 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Can be served hot or cold.

Roasted Carrots with Fennel


1 tsp., whole Fennel seed
1/2 tsp., leaves Dried oregano
1/2 tsp., leaves Dried basil
1/2 tsp. Dried marjoram
1/8 tsp., ground Black pepper
2 tsp. Olive oil
8 ounces Carrots, raw (peeled and cut into 1/4-inch-thick sticks)
1/8 tsp. Salt
1 tsp.. Honey


Place a small roasting pan in the oven and preheat to 325°F.

While the pan is preheating grind the fennel in a mortar and pestle or blend in a blender or mini-chopper until a powder.

Add the oregano, basil, marjoram and pepper to the ground fennel.

When the pan is hot add the olive oil and fennel mixture to the pan.

Swirl to coat the pan and then add the carrots, salt and honey.

Swirl the pan until the carrots are well coated.

Roast for 20 to 25 minutes.


Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Fennel is a perfect flavor to combine with carrots. The subtle and slightly bitter flavor of the fennel is balanced beautifully by the sweetness of the carrots. Try this with a simple piece of grilled fish.

"It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to 'ooh' and 'aah' over artichokes or asparagus, and I enjoy being able to take these humble, 'lowbrow' foodstuffs up a few notches and serve them with great exuberance."

Charlie Trotter