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Roast carrot and fennel with harissa - vegan
Introduce
Chef :
AlessandraRoast carrot and fennel with harissa - vegan
There were some beautiful big fennel bulbs at the market 😍😍😍 so roasted the fennel with a few carrots and added a bit of heat with a harissa dressing.
Ingredient
Food ration :
2 as a sideCooking time :
20 minutes
1 tbsp
olive oil
1 tbsp
rose harissa
1 handful
flat parsley, roughly chopped
Cooking instructions
* Step 1
Preheat the oven to 200C.
* Step 2
Put the vegetables in a bowl and mix with 1 tbsp oil. Season well. Put on a lined baking tray and roast for 20 mins.
* Step 3
Mix all the dressing ingredients together. Play with the ratios according to your taste.
* Step 4
When the vegetables are ready, top with the parsley and fennel fronds/ carrot tops if using. And drizzle the dressing on top. And enjoy 😋
Note: if there is a photo you can click to enlarge it
Tag
carrots, quartered lengthways
fennel bulb, sliced into chunks
olive oil
rose harissa
unwaxed lemon - the zest and juice (the lemon i used was pretty big so if you’re using a small one, you may need the whole thing)
maple syrup (or runny honey if not vegan) if you prefer less heat
flat parsley, roughly chopped
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