Roast carrot and fennel with harissa - vegan

Name: Roast carrot and fennel with harissa - vegan
Total time: 1200 s
Yield: 2 as a side
Cuisine: British
Ingredients: 3 carrots, quartered lengthways; 1 fennel bulb, sliced into chunks; 1 tbsp olive oil; Seasalt and black pepper; 1 tbsp olive oil; 1 tbsp rose harissa; 1/2 unwaxed lemon - the zest and juice (the lemon i used was pretty big so if you’re using a small one, you may need the whole thing); 1 tsp maple syrup (or runny honey if not vegan) if you prefer less heat; 1 handful flat parsley, roughly chopped; and fennel fronds or carrot tops, roughly chopped

Alessandra @alessa

There were some beautiful big fennel bulbs at the market 😍😍😍 so roasted the fennel with a few carrots and added a bit of heat with a harissa dressing.

I’ve used garam masala before too if you’re not into harissa https://cookpad.wasmer.app/uk/recipes/9190341-carrots-fennel-and-baby-spinach

#onerecipeonetree 🌲

There were some beautiful big fennel bulbs at the market 😍😍😍 so roasted the fennel with a few carrots and added a bit of heat with a harissa dressing.

I’ve used garam masala before too if you’re not into harissa https://cookpad.wasmer.app/uk/recipes/9190341-carrots-fennel-and-baby-spinach

#onerecipeonetree 🌲

Alessandra @alessa

There were some beautiful big fennel bulbs at the market 😍😍😍 so roasted the fennel with a few carrots and added a bit of heat with a harissa dressing.

I’ve used garam masala before too if you’re not into harissa https://cookpad.wasmer.app/uk/recipes/9190341-carrots-fennel-and-baby-spinach

#onerecipeonetree 🌲

There were some beautiful big fennel bulbs at the market 😍😍😍 so roasted the fennel with a few carrots and added a bit of heat with a harissa dressing.

I’ve used garam masala before too if you’re not into harissa https://cookpad.wasmer.app/uk/recipes/9190341-carrots-fennel-and-baby-spinach

#onerecipeonetree 🌲

Saved

Ingredients

20 minutes

2 as a side

For the vegetables
3carrots, quartered lengthways
1fennel bulb, sliced into chunks
1 tbspolive oil
Seasalt and black pepper
For the dressing
1 tbspolive oil
1 tbsprose harissa
1/2unwaxed lemon - the zest and juice (the lemon i used was pretty big so if you’re using a small one, you may need the whole thing)
1 tspmaple syrup (or runny honey if not vegan) if you prefer less heat
To serve
1 handfulflat parsley, roughly chopped
and fennel fronds or carrot tops, roughly chopped

Saved

Steps

20 minutes

1

Preheat the oven to 200C.
2

Put the vegetables in a bowl and mix with 1 tbsp oil. Season well. Put on a lined baking tray and roast for 20 mins.
3

Mix all the dressing ingredients together. Play with the ratios according to your taste.
4

When the vegetables are ready, top with the parsley and fennel fronds/ carrot tops if using. And drizzle the dressing on top. And enjoy 😋