Roasted Fennel Carrots Poblano

Roasted Fennel, Carrots & Poblano Chilies

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Roasted Fennel, Carrots & Poblano Chilies

This root-vegetable side dish pairs fennel bulb and carrots with fruity, earthy poblano chilies, acorn squash seed oil & maple vinegar. Enjoy!

Roasted Fennel, Carrots & Poblano Chilies
INGREDIENTS
  • 2 Fennel Bulbs
  • 2 Poblano Chiles
  • ½ tsp Sicilian Wild Fennel Seeds (could substitute conventional fennel seeds)
  • 1 bunch Multicolored Carrots
  • 1 tbsp Maple Vinegar, plus extra to finish (could substitute white wine vinegar & maple syrup to taste)
  • ¼ cup Extra Virgin Olive Oil
  • 1-2 tsp Acorn Squash Seed Oil
  • Salt & Pepper

DIRECTIONS

1

Preheat your oven to 400 degrees.
2

Thinly slice the fennel bulbs (1/3”-1/4” thick), reserving the fronds.
3

Remove the seeds & membranes from the poblano chiles. Cut them into ½” thick strips.
4

Cut the carrots. We used a roll cut (how to do a roll cut).
5

Toss the fennel, chiles & carrots with the maple vinegar, olive oil, fennel seeds, salt & pepper. Spread them out on a baking sheet.
6

Roast the vegetables until tender (about 50 minutes), stirring part way through the roasting process.
7

Plate the vegetables. Garnish them with the reserved fennel fronds and drizzle with the acorn squash seed oil and a little extra maple vinegar.
8

Serve.
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