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
ingredients
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
Garnish:
Fresh
herbs like sage or parsley
Goat
milk feta, crumbled
preparation
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!
