Caramelized Carrots and Fennel
Class it up with something a little different that everyone at your holiday table can enjoy. This deliciously perfect side dish is Gluten-free, Vegan, Vegetarian and Paleo.
What You Need:3 fennel bulbs
8 carrots, peeled and quartered
2 shallots, quartered
2 tablespoons olive oil
¼ cup Tessemae’s Zesty Ranch Dressing
Coarse salt and fresh ground pepper
What To Do:
Heat your oven to 425. Trim the fennel stem and cut off the fronds. Reserve and chop about ½ cup of the fronds. Quarter the bulbs through the core, or if large, cut them into 6ths or 8ths.
Divide the fennel, carrots, and shallots between 2 large rimmed baking sheets. Toss with oil and season with salt and pepper. Roast until tender and deeply browned, about 30 minutes. Toss with Zesty Ranch and reserved fennel fronds.