Roasted Fennel and Carrot Salad
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.
- 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.