A Girl & Her Food: Roasted Spring Vegetables (Fennel and Carrots) Topped With Herbs and Feta


Roasted Spring Vegetables (Fennel and Carrots) Topped With Herbs and Feta

Easter and Passover are just days away and fresh spring produce is at our disposal; so it’s easy to make a beautiful and fresh meal to celebrate these holidays.  This side dish consists of garlic herb roasted carrots and fennel topped with feta cheese and fresh herbs will guarantee to be a hit at the table with your family and friends.  The best part is that the veggies can be served straight from the oven to the table but they also taste great served the next day. You can make this dish vegan by omitting feta cheese!

Serves 4-6


A bunch of organic carrots, rinsed
One bulb fennel, sliced into medium-sized slices
4 garlic cloves
½ teaspoon of Herbs de Provence
1 tablespoon of olive oil or enough to coat all ingredients

Fresh herbs like sage or parsley
Goat milk feta, crumbled


Preheat the oven to 350 degrees.  In a baking dish, add the carrots, sliced fennel, garlic, Herbs de Provence and olive oil. Toss to coat evenly. I like to use my hands to make sure that all the ingredients are coasted evenly with the spice and olive oil.  Place baking dish uncovered into the oven. Roast for about one hour.  Remove and set aside to top the roasted vegetables with crumbled feta cheese and garnish with fresh herbs.  Enjoy!


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