Ingredients
4
4 servings
- •2 large fennel bulbs
- •14 ounces multi-colored carrots
- •2 tablespoons extra-virgin olive oil
- •1 teaspoon Sriracha salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
- Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
- Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.
Nutritional Facts
Per 4 servings
- Calories: 116
- Carbohydrate: 13g
- Fat: 7g
- Fiber: 4g
- Protein: 2g
- Sugar: 5g
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