Name: Orange-Maple Roasted Carrots and Fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb carrots, peeled and cut into diagonal slices; 1 large fennel bulb, trimmed and sliced into wedges; 2 tbsp olive oil; 2 tbsp maple syrup; Zest and juice of 1 orange; 1 tsp Dijon mustard; ½ tsp salt; ¼ tsp black pepper; ½ tsp ground cinnamon (optional, for warmth); 1 tbsp fresh thyme or rosemary leaves; ¼ cup chopped toasted pecans (for garnish, optional)

A sweet and savory roasted vegetable dish featuring tender carrots and aromatic fennel, glazed with a citrusy orange-maple syrup. This vibrant side pairs beautifully with roasted meats, grain bowls, or festive holiday spreads. Objective Lists The combination of orange and maple brings a warm, comforting depth of flavor, blending influences from both regions

Origin

This dish is inspired by classic Mediterranean roasting techniques, where root vegetables and aromatic herbs are caramelized to enhance their natural flavors.theproductivenerd.com Additionally, the use of ingredients like carrots and fennel reflects Northern European culinary traditions, where root vegetables are staples in many dishes.

What I Love About This Recipe

The balance of flavors in this dish is amazing—sweet, earthy, and slightly tangy. The caramelized edges of the carrots and fennel make them irresistibly delicious, and the bright citrusy aroma adds a fresh touch. Plus, it’s a simple yet elegant side dish that elevates any meal.

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Orange-Maple Roasted Carrots and Fennel

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

117

kcal

Ingredients

1 lb carrots, peeled and cut into diagonal slices
1 large fennel bulb, trimmed and sliced into wedges
2 tbsp olive oil
2 tbsp maple syrup
Zest and juice of 1 orange
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
½ tsp ground cinnamon (optional, for warmth)
1 tbsp fresh thyme or rosemary leaves
¼ cup chopped toasted pecans (for garnish, optional)

Directions

Preheat oven to 400°F (200°C).
In a large mixing bowl, whisk together olive oil, maple syrup, orange zest, orange juice, Dijon mustard, salt, black pepper, and cinnamon.
Add sliced carrots and fennel to the bowl, tossing to coat evenly.
Spread the vegetables on a lined baking sheet in a single layer.
Roast for 25-30 minutes, stirring once halfway through, until caramelized and tender.
Remove from oven and sprinkle with fresh thyme or rosemary.
Garnish with toasted pecans for added crunch (optional).
Serve warm as a side dish to meats, fish, or grain-based meals.

Notes

ubstitute honey for maple syrup if preferred
Add a sprinkle of goat cheese or feta before serving for extra creaminess.
Store leftovers in an airtight container for up to 3 days and reheat in the oven for best texture.

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