Photo: Gabriel Gurrola
Roasted Carrots and Fennel
6 ingredients
Serves 4.
openrecipes
This is a memorable dish, beautifully accented by the colorful hue of the carrots and elevated by the anise essence of the fennel. A quick flambé burns off the alcohol in the Pernod and concentrates the flavor. Once you learn the trick, strike the match at the table for an impressive presentation.
Estimated Nutrition (whole recipe, rough)
175
Calories
2g
Protein
14g
Fat
13g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large or 2 medium fennel bulbs
- 1/2 lb. multicolored baby carrots
- 1 1/2 Tbs. olive oil
- 3 or 4 fresh thyme sprigs
- 1/2 tsp. salt
- 1 1/2 Tbs. Pernod
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes