THE RECIPE JOURNAL · Side Dish
Sweet Maple-Orange Roasted Carrots and Fennel
These roasted carrots and fennel are perfectly caramelized with a sweet blend of maple syrup and fresh orange juice. They make a bright, flavorful side dish that’s both simple to prepare and sure to impress.
FROM THE KITCHEN • Sweet Maple-Orange Roasted Carrots and Fennel
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Slice the carrots on a slight diagonal into about 1/4-inch pieces and spread them out in the middle of the baking sheet. Trim the fennel by cutting off the bottom and removing any green tops or fronds. Cut the bulb in half, then slice each half into 1/4-inch thick pieces. Add the fennel to the baking sheet with the carrots. Sprinkle everything with salt, pepper, and some thyme, then drizzle with olive oil. Give it all a good toss so the veggies are nicely coated, and spread them out in a single layer.
02
Step 2
Pop the tray into the oven and roast for around 20 minutes, stirring halfway through to help everything cook evenly. When there are about 5 minutes left, drizzle the vegetables with maple syrup and sprinkle over the orange zest. Gently toss to mix it all together, then put the tray back in to finish roasting. Once they’re tender and caramelized, take them out and serve right away. If you like, sprinkle a little more orange zest on top for a fresh burst of flavor.
Why you’ll love it
This dish combines the natural sweetness of carrots and fennel with bright citrus and rich maple syrup. It’s a comforting side that feels special but is easy to prepare. The roasting brings out deep flavors and a lovely caramelized texture.
How to serve
Serve alongside roasted chicken or pork for a balanced meal. It also pairs well with a simple grain like quinoa or brown rice. Add a sprinkle of fresh herbs or a handful of toasted nuts for extra texture.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the vegetables tender. Avoid storing with heavy sauces to maintain the roasted texture.
