Roasted Carrots with Shallots, Fennel, and Mint – Christiann Koepke – samson-costume-sur-mesure.com
Welcome fresh spring produce with a colorful roasted vegetable dish. This bright and zippy recipe for Roasted Carrots with Shallots, Fennel, and Mint features
Ingredients
- 2 pounds baby tri-colored carrots, peeled with tops left intact
- 4 shallots, peeled and quartered
- 3 tablespoons olive oil
- 1½ teaspoons ground cardamom
- 1 teaspoon coconut sugar
- 1 teaspoon salt
- Cracked black pepper to taste
- ½ fennel bulb, fronds reserved
- 1 bunch mint leaves
- 1 teaspoon flaky sea salt
- 1 teaspoon bee pollen (optional but highly recommended)
- 1 cup greek yogurt (optional)
More Like This
Roasted Carrots, Shallots and Fennel with Mint Recipe
litehousefoods.com
Roasted Carrots with Fennel - mds.CulinaryMedicine.org
staging.mds.culinarymedicine.org
Roasted Fennel, Carrots, and Shallots Recipe | Epicurious
epicurious.com
Roasted Carrots With Fennel Recipe - Recipezazz.com
recipezazz.com
Roasted Fennel and Carrots Recipe
tasteofhome.com
Roasted Carrots and Fennel | Nourishing Meals®
nourishingmeals.com
Roasted Baby Carrots with Fennel and Sage recipe | WW TASTE
taste.co.za
Roasted Carrots and Shallots | America's Test Kitchen
americastestkitchen.com