Roasted Fennel & Carrot Salad
Roasted vegetables really make my heart sing. It gets them hot, slightly caramelized and succulent. Which is just perfect for this time of year.
It's my preferred way to cook veggies during the cooler months because turning on the oven makes our kitchen nice and toasty. On days like today, when I am sitting here at the kitchen table typing up recipes & looking out the window to the snow gently falling into our garden, I find solace in a bowl of roasted veg.
I know I can't go wrong when I pop that tray into the oven. I know that it will come out perfect every time & I can add to it what ever spices I feel like at the moment when they emerge. No two trays are ever exactly the same, but they are always divine.
Plus, I've yet to meet someone who doesn't like them. So I serve them every chance I get.
wheat free, egg free, dairy free, soy free, vegan
MAKES 4 PORTIONS
2 C Brussel sprouts, chopped
2 C carrots, chopped
1 small bulb fennel, chopped
1 medium red onion, chopped
1 lime, juiced
Olive oil, drizzled
You can also serve this on top of quinoa for a more filling salad!
Prep 10 Mins + 20 mins baking
Chop all vegetables & place them on cooking sheets.
Drizzle on olive oil & lime juice
Bake for 20 mins at 400
Let cool & serve as a salad