![](https://cdn.statically.io/img/www.allrecipes.com/thmb/a72uWvFVBOYowicYox1nrMBwDfs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6640045-0fed78d09b2447c19b768747ba68644c.jpg)
Ingredients
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4 medium carrots, washed and trimmed
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1 medium fennel bulb
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons olive oil
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¼ teaspoon dried thyme
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1 tablespoon maple syrup
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¾ teaspoon grated orange zest
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
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Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.
Nutrition Facts (per serving)
117 | Calories |
7g | Fat |
14g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 117 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 364mg | 16% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 1g | 3% |
Vitamin C 11mg | 12% |
Calcium 55mg | 4% |
Iron 1mg | 5% |
Potassium 451mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.