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Roasted Carrot and Fennel Sheet Pan Salad

Roasted Carrot and Fennel Sheet Pan Salad

Recipe by: OhCarlene
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2

Ingredients

  • 1 medium bulb fennel, cut in half, thinly sliced (greens reserved)
  • 5 carrots, peeled and trimmed
  • 2 teaspoons extra virgin olive oil
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds
  • 1 garlic clove, thinly sliced
  • Juice of 1/2 a lemon
  • 1 Tablespoon Maille Old Style Mustard
  • 1/2 Tablespoon chopped fresh chives
  • 1 small handful tarragon leaves
  • 2 Tablespoons roasted sunflower seeds
  • 2 Tablespoons pieces of breakfast cheese (or mild brie)

Preparation

  1. Thinly slice fennel. Reserve half and set aside. Add carrots and half of fennel to a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, fennel seeds, and red pepper flakes. Cook at 425 F for 20 minutes or until fennel is browned and carrots can be pierced with a fork. In the last 5 minutes of cooking time, add garlic so as not to burn.
  2. On a large platter, layer the carrots and roasted fennel with fresh fennel. In a small bowl, stir together Maille Old Style Mustard with lemon juice. Add dollops of dressing and add remaining herbs and toppings. Serve immediately.