Honey-Roasted Carrots and Fennel

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  10 minutes Cook Time:  20 minutes

Honey-Roasted Carrots and Fennel

Tried and true roasted carrots are elevated to holiday status when they are roasted side by side with fragrant, flavorful fennel and bathed in a delicate honey glaze. The dish works beautifully with our Salmon with Red Wine Sauce and Wild Rice with Toasted Hazelnuts for Valentine’s Day.


12 whole baby carrots (about 8 ounces), trimmed

1 medium fennel bulb, tops trimmed and fronds set aside

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

3 tablespoons olive oil

3 teaspoons honey, preferably clover or wildflower


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
  2. Slice the baby carrots in half lengthwise. Cut the fennel in half and remove most of the core (see Kitchen Tips). Slice each half into 5 or 6 pieces with some core left in to hold it together.
  3. Arrange the fennel and carrots on the prepared baking sheet. Season with salt and pepper and drizzle with the olive oil and honey. Roast the vegetables in the oven for 15 to 20 minutes, or until just golden in color. Garnish with the reserved fennel fronds and serve hot with our Salmon with Red Wine Sauce and Wild Rice with Toasted Hazelnuts.

Kitchen Tips

  1. Often, pre-cut carrots sold in bags are labeled “baby” carrots. We like real, whole baby carrots, the kind that come with their tops on, for this dish. If you can’t find them, use half of a 16-ounce bag of pre-cut “baby” carrots.
  2. To prepare fennel, place it on its side on a work surface; you will see the core at its base. Cut out the core by making two angled cuts on either side of it with a sharp knife, to form a triangle  shape. Remove and discard the core. Peel off any discolored, shriveled or hard outer layers and discard them. Cut off the feathery  fronds; you can discard them or reserve them for garnish or for use in a dressing or other seasoning. You will be left with the fennel bulb and its “fingers.” Slice or chop as the recipe indicates. Note that some cooks discard the “fingers” as well; for a chopped salad  or a soup, they are fine.

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