Raw and Roasted Carrots and Fennel

Raw and Roasted Carrots and Fennel

We’re breaking tradition and combining raw and roasted carrots and fennel for this fantastic and easy side dish.

raw and roasted carrots and fennel

Raw and Roasted Carrots and Fennel

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8 servings


  • 1 large fennel bulb halved lengthwise and divided
  • 1 bunch small carrots with tops, divided
  • 1 bunch scallions halved crosswise and divided
  • 5 Tbsp olive oil divided
  • 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 3 Tbsp fresh lemon juice
  • 1 cup fresh cilantro chopped
  • 3 ounces feta crumbled
  • 1/4 cup toasted and salted pistachios chopped


  • Preheat oven to 425°F.
  • Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet.
  • Trim tops from carrots and chop enough of the tops to equal 1 cup
  • Scrub carrots (do not peel) and add half of the carrots to the fennel wedges.
  • Add half of the scallions and 3 Tbsp olive oil. Sprinkle with 1/4 tsp salt & pepper.
  • Roast for 18 minutes, until carrots and fennel are completely tender and scallions begin to char, tossing occassionally. Remove from oven & cool to room temperature.
  • Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.
  • Add cooled roasted vegetables to raw vegetables in bowl. Add juice, cilantro, and carrot tops and toss.
  • Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios.
  • Serve immediately, or let stand at room temperature 1 hour.


Recipe from Cooking Light.
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