Go Back
–+ servings
oasted Root Vegetables with Carrots, Fennel and Thyme in Olive Oil serve on a white plate
Olivia

Roasted Root Vegetables with Carrots, Fennel and Thyme in Olive Oil

No ratings yet
Roasted root vegetables with carrots, fennel, and thyme for a balanced plant-forward everyday dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 131
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 carrots cut lengthwise
  • 1 fennel bulb cut lengthwise
  • 3 tablespoons olive oil
  • 2-3 sprigs fresh thyme
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
$17.99
Buy Now
07/22/2026 04:02 am GMT
Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Place carrots and fennel in a large bowl.
  3. Drizzle with olive oil.
  4. Add thyme sprigs.
  5. Season with salt and black pepper.
  6. Toss to coat evenly.
  7. Spread vegetables on a baking sheet in a single layer.
  8. Roast for 30-35 minutes until tender and lightly golden.
  9. Remove from oven.
  10. Garnish with fresh parsley before serving.

Nutrition

Calories: 131kcalCarbohydrates: 9gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 63mgPotassium: 403mgFiber: 3gSugar: 4gVitamin A: 7914IUVitamin C: 13mgCalcium: 49mgIron: 1mg

Notes

Cut vegetables evenly for consistent roasting.
Roast at high heat for better caramelization.
Serve warm or at room temperature.

Tried this recipe?

Let us know how it was!