Looking for the perfect side dish thats easy to make, delicious to eat and pair with almost anything you serve it with? These Sweet Spicy Carrots & Fennel are just the ticket and will wow you guests without much effort. This dish mixes a subtle sweetness with a kick of red pepper to create a the perfect combo.
This recipe can be made as a side dish or used for meal prep for the week to throw in a salad or eat as a snack. So many options to use this recipe up and you will be surprised how quickly it goes! I think the combo of the crunchy carrots and the richness of the fennel come together beautifully.
Sweet Spicy Carrots & Fennel Ingredients
- 1/4 cup Olive Oil Extra Virgin
- 1 large bulb Fennel
- 10 Carrots
- 1 Tbsp Honey
- 1 tsp Garlic minced
- 1.5 tsp Cumin Ground
- 1/2 tsp Sea Salt
- 2 Tbsp Apple Cider Vinegar ( I use Braggs ACV)
- 1 tsp Red Pepper Flakes ***Optional

Recipe Directions
- Preheat Oven to 400 degrees.
- Slice Carrots & Fennel and place in a large bowl. In a separate bowl combine all dry spices and mix. Then whisk in olive oil, honey, apple cider vinegar and garlic.
- Pour dressing over the top of the carrots and fennel and toss until completely coated. Pour on to a baking sheet lined with parchment paper, this helps keep the carrots and fennel from burning.
- Place in oven and roast for 30 min.
- I topped mine with red pepper flakes and diced fennel fronds.
Sweet Spicy Carrots & Fennel
Equipment
- Oven
Ingredients
- 1/4 cup Olive Oil Extra Virgin
- 1 large bulb Fennel
- 10 Carrots
- 1 Tbsp Honey
- 1 tsp Garlic minced
- 1.5 tsp Cumin Ground
- 1/2 tsp Sea Salt
- 2 Tbsp Apple Cider Vinegar
- 1 tsp Red Pepper Flakes ***Optional
Instructions
- Preheat Oven to 400 degrees.
- Slice Carrots & Fennel and place in a large bowl. In a separate bowl combine all dry spices and mix. Then whisk in olive oil, honey, apple cider vinegar and garlic.
- Pour dressing over the top of the carrots and fennel and toss until completely coated. Pour on to a baking sheet lined with parchment paper, this helps keep the carrots and fennel from burning.
- Place in oven and roast for 30 min.
- I topped mine with red pepper flakes and diced fennel fronds.
Be sure to check out some of my recent posts and follow me on instagram @sproutingvitality for more inspiring posts and photos! Also, be sure to let me know if you try this Carrot & Fennel dish & how you like it.
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- Treasure Valley’s Best Speakeasies & How To Find Them
- Simple Triple Berry Bourbon Crisp
- The Best Non-Alcoholic Beverages In Idaho
- Ultimate Treasure Valley Food Truck Guide
Here are a couple more posts from a while back that shouldn’t be missed as well!
Creamy Tomato Shrimp with Zucchini Zoodles(Opens in a new browser tab)
Citrus Spring Salad(Opens in a new browser tab)