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Roasted Rainbow Carrots and Fennel RecipeRoasted Rainbow Carrots and Fennel


Roasted Rainbow Carrots and Fennel Recipe

Carrots are rich in beta-carotene, an antioxidant that benefits eye health. In this recipe, a variety of colored carrots are roasted with fiber-rich fennel for a comforting side dish that is perfect for spring holidays.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 6.4g
4%Saturated Fat 0.7g
Trans Fat 0g
Cholesterol 0mg
Sodium 263mg
Total Carbohydrate 19.9g
Dietary Fiber 6g
Sugars 7.3g
Protein 2.2g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 to 6 servings

Preparation time: 10 minutes

Baking time: 30 minutes


  • 8 medium carrots, any color, peeled and sliced
  • 1 bulb fennel, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 ½ tbsp olive oil
  • ¼ tsp fine ground sea salt
  • 1/8 tsp ground black pepper


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Place the carrots, fennel, onion, and garlic in a large bowl. Add the oil salt, and pepper and toss to coat all of the vegetables.
  3. Spray a baking sheet with non-stick cooking spray. Arrange the vegetables in a single layer on the baking sheet.
  4. Bake for 15 minutes. Remove from the oven and stir. Return to the oven and bake for an additional 10 to 15 minutes, until the vegetables are browned and the carrots are tender. Serve warm.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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