Roasted Carrot and Fennel Fall Warm Salad

Today, I’ve got a delightful autumn recipe to share with you, straight from my kitchen to yours. As the weather starts to cool and the leaves paint the world in fiery hues, there’s nothing I love more than crafting cozy, nourishing dishes.

This Roasted Carrot and Fennel Fall Warm Salad is the embodiment of comfort and warmth, making it the perfect addition to your seasonal spread. The sweet, caramelized notes of roasted carrots dance harmoniously with the gentle anise flavors of fennel. It’s a match made in culinary heaven, and it’s incredibly easy to prepare!

INGREDIENTS
4 carrots, chopped into bite-sized pieces
1 large or 2 small fennel bulbs, chopped into bite-sized pieces
6 fresh basil leaves, chopped
a handful of parsley, chopped
3 tablespoons of olive oil
1 whole lemon, juiced
salt and pepper to taste

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Add all the ingredients to a large bowl and mix well.
3. Spread all the ingredients evenly onto a baking sheet lined with parchment paper and bake for 20-25 minutes or until the carrots are tender and slightly golden brown.
4. Serve and enjoy. Goes well with the Walnut and Sesame Salmon.