Roasted Carrots and Fennel Side Dish
By Rissa Miller, Senior Editor Vegan Journal
Serves 6-8
10-15 carrots, peeled and sliced (tri-color carrots used in photo)
2 bulbs fennel, chopped and fronds reserved for garnish
1 Tablespoon Asian chili-garlic paste (more or less, to taste)
2-4 bulbs garlic, minced
Salt, optional, to taste
Non-stick cooking spray
Sesame seeds, optional topping to serve
Preheat oven to 400 degrees and cover a rimmed sheet pan with parchment paper or aluminum foil. If using foil, spray lightly with non-stick spray.
Toss sliced carrots and fennel with chili paste and minced garlic to coat evenly. It works best if you massage it with your hands. Season with salt if using and lightly spray top with non-stick cooking spray.
Bake for 40-45 minutes, stirring halfway through. Serve warm with fennel fronds on top and a sprinkle of sesame seeds, if desired.
