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!
- 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
Preheat your oven to 400 degrees.
Thinly slice the fennel bulbs (1/3”-1/4” thick), reserving the fronds.
Remove the seeds & membranes from the poblano chiles. Cut them into ½” thick strips.
Cut the carrots. We used a roll cut (how to do a roll cut).
Toss the fennel, chiles & carrots with the maple vinegar, olive oil, fennel seeds, salt & pepper. Spread them out on a baking sheet.
Roast the vegetables until tender (about 50 minutes), stirring part way through the roasting process.
Plate the vegetables. Garnish them with the reserved fennel fronds and drizzle with the acorn squash seed oil and a little extra maple vinegar.