Name: Roasted Carrots and Fennel with Tomato-Olive Pesto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 medium onion; 4 large carrots; 1 large fennel bulb; 3 tbsp extra virgin olive oil; salt; freshly ground pepper; ¼ cup tomato olive pesto; 2 tbsp oil cured black olives

This flavorful dish combines the earthy sweetness of roasted carrots and the slight aniseed flavor of fennel. Tossed in a tangy tomato-olive pesto, this recipe creates a unique balance of flavors that will delight your taste buds.

Photos of Roasted Carrots and Fennel with Tomato-Olive Pesto Recipe

The main ingredients, carrots and fennel, are quite familiar and can be found in most supermarkets. However, you might need to look for oil cured black olives and tomato olive pesto in specialty sections or gourmet food stores. These two provide the dish with a robust and complex flavor profile.

Ingredients for Roasted Carrots and Fennel with Tomato-Olive Pesto

Onion: Providing a base flavor for most dishes, onions are versatile and add a savory depth to this recipe.

Carrots: Their sweetness balances the robust flavors of the other ingredients.

Fennel bulb: This ingredient adds a slight aniseed flavor that's not too overpowering.

Extra virgin olive oil: Used for roasting the vegetables and also for mixing with pesto, its fruity flavor enhances the overall taste.

Salt and pepper: These seasonings bring out the natural flavors of the vegetables.

Tomato olive pesto: A tangy and savory spread, it binds all the flavors together.

Oil cured black olives: These olives add a burst of salty, umami flavor that complements the sweetness of the roasted vegetables.

One reader, Cati Hudgins says:

The roasted carrots and fennel with tomato-olive pesto recipe is a game-changer! The flavors are a delightful surprise, and the dish is so easy to make. The combination of the sweet carrots and the tangy pesto is simply divine. It's a must-try for anyone looking to elevate their vegetable game!

Cati Hudgins

Cooking Techniques for Roasted Carrots and Fennel With Tomato-Olive Pesto

How to roast the vegetables: Preheat the oven to 425 degrees F. Toss the onion with the carrots, fennel, and olive oil in a large baking dish. Season with salt and pepper. Roast the vegetables for 20 minutes, or until crisp-tender and golden.

How to make the tomato-olive pesto: In a small bowl, stir the pesto with the remaining olive oil. Add the pesto to the roasted vegetables and toss to coat.

How to serve the dish: If using olives, scatter them on top of the vegetables. Bake for an additional 10 minutes, or until tender and browned. Transfer to a bowl and serve hot or at room temperature. This dish can also be served tossed with pasta or as a side dish for seared salmon, steak, or pork.

How To Make Roasted Carrots and Fennel with Tomato-Olive Pesto

Level up your usual side dishes with a serving of tender-crisp roasted carrots and fennel, that’s all lusciously coated in an earthy tomato-olive pesto!

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1medium onion
4large carrots
1large fennel bulb
3tbspextra virgin olive oil
salt
freshly ground pepper
¼cuptomato-olive pesto
2tbspblack olives,oil cured, pitted

Instructions

Preheat the oven to 425 degrees F
In a large baking dish, toss the onion with the carrots, fennel and 2 tablespoons of the olive oil. Season with salt and pepper.
Roast the vegetables for 20 minutes, or until crisp-tender and golden.
In a small bowl, stir the pesto with the remaining 1 tablespoon of olive oil. Add the pesto to the vegetables, then toss to coat. If using the olives, scatter them on top.
Bake the vegetables for 10 minutes longer, or until tender and browned. Transfer to a bowl.
Serve hot or at room temperature, and enjoy!

Nutrition

Calories: 143.73kcal
Fat: 10.86g
Saturated Fat: 1.52g
Monounsaturated Fat: 5.19g
Polyunsaturated Fat: 0.88g
Carbohydrates: 11.20g
Fiber: 3.55g
Sugar: 4.97g
Protein: 1.89g
Cholesterol: 0.89mg
Sodium: 317.14mg
Calcium: 67.27mg
Potassium: 387.93mg
Iron: 1.00mg
Vitamin A: 424.87µg
Vitamin C: 10.06mg

Expert Advice for Perfecting Roasted Carrots and Fennel With Tomato-Olive Pesto

When roasting vegetables like carrots and fennel, it's important to cut them into similar sizes to ensure even cooking. Also, tossing them in olive oil before roasting helps to bring out their natural sweetness and gives them a beautiful golden color. Don't overcrowd the baking dish, as this can cause the vegetables to steam rather than roast. Lastly, adding the pesto near the end of the cooking time prevents it from burning and allows its flavors to meld with the vegetables.

Time-Saving Tips for Preparing This Roasted Vegetable Dish

Prep ahead: Chop and store the vegetables in an airtight container in the fridge the night before to save time on the day of cooking.

Use pre-made pesto: Save time by using store-bought tomato olive pesto instead of making it from scratch.

Multi-task: While the vegetables are roasting, use that time to prepare other components of your meal to maximize efficiency.

Invest in a good knife: A sharp, high-quality knife will make chopping and prepping the vegetables quicker and easier.

Batch cooking: Make a larger quantity of the roasted vegetables and use the leftovers in other dishes throughout the week to save time on future meal preparations.

Substitute Ingredients For Roasted Carrots and Fennel with Tomato-Olive Pesto Recipe

carrots - Substitute with parsnips: Parsnips have a similar earthy sweetness and will roast beautifully, providing a delicious alternative to carrots.
fennel bulb - Substitute with celery root: Celery root has a similar mild, slightly sweet flavor and will caramelize nicely when roasted, offering a great alternative to fennel.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable substitute for roasting vegetables.
tomato olive pesto - Substitute with sun-dried tomato pesto: Sun-dried tomato pesto will provide a rich, tangy flavor similar to the tomato olive pesto, adding depth to the dish.
oil cured black olives - Substitute with kalamata olives: Kalamata olives have a similar briny and intense flavor, which will work well in place of oil-cured black olives in the recipe.

Presenting Roasted Carrots and Fennel With Tomato-Olive Pesto

Elevate the plating: Arrange the roasted carrots and fennel in a visually appealing manner, ensuring each ingredient is showcased beautifully.
Incorporate color contrast: Introduce vibrant elements such as microgreens or edible flowers to add a pop of color to the dish, creating a visually stunning presentation.
Utilize negative space: Embrace the concept of minimalism, allowing the dish to breathe on the plate and creating a sense of balance and elegance.
Highlight the pesto: Drizzle the tomato-olive pesto in a deliberate and artistic manner, drawing attention to its rich, vibrant hue and enticing aroma.
Garnish with finesse: Add a sprinkle of finely chopped fresh herbs or a dusting of grated cheese as a delicate finishing touch, enhancing the overall visual appeal of the dish.
Select the right serveware: Choose elegant, high-quality plates or platters that complement the colors and textures of the roasted carrots and fennel, elevating the overall dining experience.
Emphasize precision: Pay attention to every detail, ensuring that each component of the dish is meticulously placed with precision and care, reflecting a commitment to culinary excellence.

Essential Kitchen Tools for Making This Roasted Vegetable Recipe

oven: An appliance used for baking, roasting, and heating food.
baking dish: A dish used for baking food in the oven.
small bowl: A container used for mixing and preparing small amounts of ingredients.
large baking dish: A larger dish used for baking larger quantities of food in the oven.
spatula: A kitchen tool with a broad, flat, blunt blade, used for mixing, spreading, and turning food.
tongs: A tool with two arms and a pivot near the handle, used for picking up and manipulating food.
knife: A cutting tool used for slicing and chopping ingredients.
cutting board: A durable board on which to place material for cutting.
mixing bowl: A bowl used for mixing ingredients together.
small bowl: A container used for mixing and preparing small amounts of ingredients.
measuring spoons: Utensils used to measure small amounts of ingredients.
measuring cup: A container used for measuring liquid or dry ingredients.
whisk: A kitchen utensil used for whipping and mixing ingredients.
bowl: A round, deep dish or basin used for serving food.
baking sheet: A flat, rectangular metal pan used for baking and cooking food in the oven.
aluminum foil: A thin, pliable sheet of aluminum used for covering and wrapping food.
oven mitts: Insulated gloves used to protect hands when handling hot dishes and cookware.

Storage and Freezing Instructions for This Roasted Vegetable Dish

To store leftover roasted carrots and fennel with tomato-olive pesto, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 4 days.
When reheating, spread the vegetables on a baking sheet and reheat in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. Alternatively, you can reheat the dish in a microwave-safe container, stirring occasionally, until hot.
For longer storage, you can freeze the roasted vegetables. Place the cooled vegetables in a freezer-safe container or resealable plastic bag, removing as much air as possible. Label the container with the date and freeze for up to 3 months.
To reheat frozen roasted carrots and fennel, thaw the vegetables in the refrigerator overnight. Spread the thawed vegetables on a baking sheet and reheat in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through and crisp.
Note: The texture of the vegetables may change slightly after freezing and thawing, becoming softer than when freshly roasted. However, the flavors of the tomato-olive pesto will still be delicious.

How To Reheat Leftover Roasted Carrots and Fennel

Preheat your oven to 350°F (175°C). Place the leftover roasted carrots and fennel in an oven-safe dish and cover it with aluminum foil. This will help to retain moisture and prevent the vegetables from drying out during the reheating process.
Alternatively, you can reheat the vegetables in a skillet on the stovetop over medium heat. Add a tablespoon of olive oil or a splash of vegetable broth to the pan to prevent sticking and add moisture.
If you prefer to use a microwave, place the vegetables in a microwave-safe dish and cover it with a damp paper towel. This will help to create steam and prevent the vegetables from drying out. Microwave on high for 1-2 minutes, or until heated through.
Regardless of the method you choose, be sure to stir the vegetables occasionally to ensure even heating. You may also want to add a splash of water or broth to the dish to help revive the pesto and keep the vegetables moist.
Once the vegetables are heated through, taste and adjust the seasoning as needed. You may want to add a sprinkle of salt, pepper, or a squeeze of lemon juice to brighten up the flavors.
If you find that the tomato-olive pesto has lost some of its flavor during storage, you can stir in a spoonful of fresh pesto or a drizzle of olive oil to revive it.
Serve the reheated vegetables hot as a side dish, or toss them with some cooked pasta or quinoa for a satisfying main course. You can also use them as a topping for pizza or as a filling for sandwiches or wraps.

Interesting Trivia About Roasted Carrots and Fennel

The roasted carrots and fennel with tomato-olive pesto recipe is a delicious and healthy dish that can be served as a side or as a main course. It's a great way to incorporate more vegetables into your diet and the combination of flavors is sure to please your taste buds. Plus, it's a versatile dish that can be paired with a variety of proteins or served with pasta for a more filling meal.

Budget-Friendly: Making Roasted Carrots and Fennel at Home

The cost-effectiveness of this roasted carrots and fennel with tomato-olive pesto recipe is quite high. The main ingredients, such as carrots, fennel, and olive oil, are generally affordable and readily available. The addition of the tomato-olive pesto and oil-cured black olives may slightly increase the cost, but these ingredients can be used in various other dishes. Overall, this recipe offers a good balance of cost and flavor. On a scale of 1-10, I would rate it an 8 for cost-effectiveness. The approximate cost for a household of 4 people would be around $15-$20, making it a budget-friendly option.

Is This Roasted Vegetable Dish Healthy or Unhealthy?

This recipe for roasted carrots and fennel with tomato-olive pesto is a nutritious and flavorful dish. The combination of vegetables provides a good source of fiber, vitamins, and minerals. Carrots are rich in beta-carotene, which the body converts into vitamin A, essential for healthy vision and immune function. Fennel contains vitamin C, potassium, and folate, which support heart health and digestion. The use of extra virgin olive oil adds healthy monounsaturated fats, which can help reduce inflammation and improve cholesterol levels.

However, the recipe could be made even healthier with a few modifications:

Reduce the amount of olive oil used to lower the overall calorie and fat content
Use a low-sodium or homemade tomato-olive pesto to control the salt content
Add more non-starchy vegetables, such as bell peppers or zucchini, to increase the fiber and nutrient density of the dish
Consider using whole grain pasta or quinoa instead of regular pasta to boost the fiber and protein content when serving as a main course
Opt for fresh herbs like basil or parsley to garnish the dish and add an extra layer of flavor without increasing the calorie count

Our Editor's Opinion on This Roasted Carrots and Fennel Recipe

The combination of roasted carrots and fennel with tomato-olive pesto is a delightful and flavorful dish. The sweetness of the roasted carrots and the subtle licorice flavor of the fennel complement the savory and tangy notes of the tomato-olive pesto. The addition of oil-cured black olives provides a burst of briny flavor, adding depth to the dish. This recipe offers a perfect balance of textures and flavors, making it a versatile and impressive side dish or a standalone vegetarian option. It's a simple yet elegant dish that will surely impress your guests.

Enhance Your Roasted Carrots and Fennel with Tomato-Olive Pesto Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with garlic and parmesan cheese

Grilled Asparagus: Tender grilled asparagus with a balsamic glaze and shaved parmesan

Roasted Brussels Sprouts: Crispy roasted Brussels sprouts with a honey mustard glaze

Braised Kale: Tender braised kale with caramelized onions and a splash of balsamic vinegar

Fruit Salad: Fresh fruit salad with a honey lime dressing and a sprinkle of mint leaves

Similar Recipes to Try If You Enjoy Roasted Carrots and Fennel

Grilled Lemon Herb Chicken: Marinate the chicken in a mixture of lemon juice, olive oil, garlic, and herbs. Grill until cooked through and serve with a side of roasted vegetables.

Mango Avocado Salad with Citrus Dressing: Toss together diced mango, avocado, red onion, and mixed greens. Drizzle with a citrus dressing made with orange juice, lime juice, and honey.

Creamy Butternut Squash Soup: Sauté onions and garlic, then add cubed butternut squash and broth. Simmer until the squash is tender, then blend until smooth. Stir in cream and season to taste.

Berry Cobbler with Vanilla Ice Cream: Combine fresh berries with sugar and lemon juice, then transfer to a baking dish. Top with a mixture of flour, sugar, and butter, and bake until golden. Serve with a scoop of vanilla ice cream.

Menu Ideas: Appetizers and Desserts to Complement Roasted Carrots and Fennel

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Spinach and Artichoke Dip: Indulge in this creamy and cheesy spinach and artichoke dip, served with crispy tortilla chips or warm bread. A crowd-pleasing appetizer that will have everyone coming back for more.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender, cinnamon-spiced apples and a crispy oat topping. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and crunch.

Why trust this Roasted Carrots and Fennel with Tomato-Olive Pesto Recipe:

This recipe offers a delightful combination of roasted carrots and fennel with a flavorful tomato-olive pesto. The use of extra virgin olive oil ensures a rich and robust taste, while the addition of oil cured black olives provides a unique and savory twist. The careful roasting process enhances the natural sweetness of the carrots and fennel, resulting in a dish that is both tender and golden. The incorporation of the tomato-olive pesto adds a burst of vibrant flavors, making this recipe a trustworthy choice for a delicious and satisfying meal.

Share your thoughts on this Roasted Carrots and Fennel with Tomato-Olive Pesto recipe in the Recipe Sharing forum and let us know how it turned out for you!

FAQ:

What is tomato olive pesto and how can I make it?

Tomato olive pesto is a flavorful condiment made with sun-dried tomatoes, black olives, garlic, basil, and olive oil. To make it, simply blend together sun-dried tomatoes, pitted black olives, garlic, fresh basil, and olive oil in a food processor until smooth. Season with salt and pepper to taste.

Can I substitute the fennel with another vegetable?

Yes, if you're not a fan of fennel, you can easily substitute it with other vegetables like bell peppers, zucchini, or even broccoli. Just keep in mind that the cooking time may vary depending on the vegetable you choose.

What can I serve this dish with?

This roasted carrots and fennel dish pairs well with a variety of main courses. It can be served as a delicious side dish for grilled chicken, roasted fish, or even as a topping for a bowl of creamy polenta. The flavors also complement pasta dishes and can be a great addition to a vegetarian meal.

Can I prepare the tomato olive pesto in advance?

Absolutely! The tomato olive pesto can be prepared in advance and stored in an airtight container in the refrigerator for up to a week. This allows you to save time when preparing the roasted carrots and fennel dish and makes it convenient for quick, flavorful meals.

How can I adjust the seasoning to my taste?

Feel free to adjust the seasoning to suit your taste preferences. You can add a bit more salt and pepper to the roasted vegetables before adding the pesto. Additionally, you can customize the pesto by adding a touch of red pepper flakes for a hint of heat or a squeeze of lemon juice for a citrusy zing.