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Ingredients
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2 large fennel bulbs
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14 ounces multi-colored carrots
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2 tablespoons extra-virgin olive oil
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1 teaspoon Sriracha salt
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
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Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
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Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
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Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.
Nutrition Facts (per serving)
116 | Calories |
7g | Fat |
13g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 116 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 320mg | 14% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 4g | 15% |
Total Sugars 5g | |
Protein 2g | 3% |
Vitamin C 11mg | 12% |
Calcium 58mg | 4% |
Iron 1mg | 3% |
Potassium 499mg | 11% |
* 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.