A simple side dish of baked fennel and carrots, with the added aroma and flavor of curry… an easy recipe that is prepared in a few minutes by putting all the ingredients in a single baking dish. You can pair the fennel and carrots with all seasonal main dishes, whether based on meat, fish, or vegetarian. The only care needed is to cut the vegetables to a uniform and fairly thin thickness, so cooking time is not extended. Try this recipe, it’s really very tasty!
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Seasonality: Fall, Winter, and Spring
- Energy 77.72 (Kcal)
- Carbohydrates 11.01 (g) of which sugars 6.05 (g)
- Proteins 2.46 (g)
- Fat 2.56 (g) of which saturated 0.37 (g)of which unsaturated 0.17 (g)
- Fibers 5.43 (g)
- Sodium 244.57 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 fennel
- 3 carrots
- Half onion
- 1 teaspoon curry
- aromatic herbs (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Baking dish
- Parchment paper
- Bowl
- Cutting board
Preparation
Clean the fennel by removing the green parts and any tough or damaged outer leaves. Wash it well, cut it into fairly thin wedges, and dry it.
Wash and peel the carrots, cut them into sticks or slices.
Clean the onion and cut it into small wedges.
Combine the vegetables in a bowl, add salt, pepper, a teaspoon (or two) of curry, and a handful of aromatic herbs to taste.
Season with olive oil and mix well.
Line a wide baking dish with parchment paper and arrange the vegetables on it, trying not to overlap them.
Put everything in a fan-assisted oven at 350-375°F and bake for about 20 minutes, or until the vegetables are tender to your liking.
Baked fennel and carrots are ready, serve them hot or at room temperature as a tasty side dish!
Tips and Notes
You can flavor the vegetables with a blend of curry either mild or hot, depending on your taste, or with other spices. You can omit the onion if you don’t like it.
You can add different dried herbs: thyme, marjoram, rosemary, parsley, etc.
Cooking times vary based on the thickness of the vegetables, and whether you like them more or less firm.
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