Lovely caramelized roasted fennel and carrot salad with balsamic and garlic flavor. This dish is hearty, tangy, sweet, and warm with all the wonderful flavors. Easy and vegan, this side/salad dish serves as a great plant-based meal.
Have you ever tried roasting fennel and carrots with a little touch of balsamic vinegar and garlic? If you have not, trust me, you are missing out on something amazing. Roasting makes fennel and carrot a little sweeter and big on flavor. In addition, this caramelized salad is a gorgeous-looking side that is apt for your date night sides.
Salads or plant-based sides are always an important part of our meal plan. I was looking for something unusual compared to the everyday salad and found this flavor combination too good to be true.
What is Fennel?
Fennel is an herb, and it has an anise, licorice taste. If you have tried fennel seeds as a spice, you must be knowing that bulbs are from the same plant. It's sweet in taste and has an amazing texture. Usually, it is used raw in salads but roasting makes its flavor really unique.
What Ingredients Are Needed for This Roasted Salad?
Fennel- Fresh and gorgeous-looking fennel is a must for this recipe. Freshness and quality of produce matters a lot when making a salad or grilled side. We don't use many spices in this dish and the flavor of the vegetable shines.
Carrot- Fresh and gorgeous-looking carrots have an amazing taste after roasting.
Shallots- Shallots are a little sweeter in taste- that's why I have used them with fennel and carrots. You can definitely use onions of your choice.
Balsamic Vinegar- This makes all the difference to the roasting process.
Garlic Powder- If you have not tried balsamic vinegar and garlic powder yet, it's magical.
Olive Oil- I have used extra virgin olive oil in this roasting process and loved it.
Ginger Lemon Sriracha Dry Blend- I have used this dry spice blend, but you can use any dry spice blend. Poultry seasoning works perfectly in this recipe.
You May want to check these plant based recipes,
Roasted Fennel and Carrot Salad
- 1 Big Fennel Bulb
- 2 Large Fresh Carrots
- 4 Shallots (Optional)
- 1 Tbsp Honey lemon sriracha mix /poultry mix
- 2 Tbsp Olive Oil
- 1 Tbsp Lime/Lemon Juice
- 1 Tbsp Balsamic Vinegar
- 1 Tsp Garlic Powder
- Salt, according to taste
- Pre-heat the oven to 400 F.
- Cut the fennel into two parts. Divide each part into 4 or 5 parts.
- Cut carrot into medium size sticks.
- Remove the skin of shallots.
- Mix all the seasoning, lime juice, and olive oil together.
- Mix them well with fennel, shallots, and carrot sticks.
- Arrange them on a baking tray.
- Roast them at 400 F for around 20 minutes or till they look nice and carmalised.
- Serve them as a warm salad or mix them with some greens or grains.