Name: Roasted Carrots and Fennel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 large carrots; 1 large fennel bulb; 2 pears; ¼ cup goat cheese; 2 tablespoon balsamic glaze; ¼ cup pine nuts; 1 teaspoon salt; ½ teaspoon black pepper; ¼ cup olive oil

Classic Fall flavors combined for a sweet and savory vegetable dish with these Roasted Carrots and Fennel with pear. They're topped with a simple, delicious topping of pine nuts, goat cheese, and balsamic glaze that expertly brings the dish into a flavorful bite!

Roasted Carrots and fennel topped with pine nuts and balsamic glaze.

If you're looking for something delicious to serve these Roasted Carrots and Fennel with, try pairing them withItalian Cast Iron Pork Tenderloinor Italian Chicken Cutlets and an easy 15-Minute Spaghetti with Garlic and Oil!

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Why This Recipe

This classic roasted vegetable dish is perfect for anyone who loves a combination of sweet and savory. The roasted carrots and fennel both develop a slightly sweet flavor through the roasting process and pair perfectly with pine nuts and goat cheese for a delicious, sweet, and savory taste.

My family really likes to switch it up when it comes to vegetable dishes because it can become a bit monotonous just switching back and forth from green beans to broccoli. Even if it is a delicious Italian Green Bean Salad.

These classic fall ingredients are perfect for a different Thanksgiving side dish, so you can share an interesting recipe with friends and family, plus the goat cheese and balsamic can be added when you're ready to serve. Or try it with something more Italian, like Italian Pork Roast or Authentic Italian Porchetta.

Ingredient Notes and Substitutions

Pear. I used a Bosc pear, which is great for baking. It's sweet and will hold its texture, but you can substitute a ripe Anjou.
Fennel. Fennel has the slightest sweet flavor, combined with its own licorice flavor when roasted! It can be cut thick when roasting, but should be shaved or sliced thin when using it in a salad, like an Italian Radicchio Salad or Fennel and Potato Au Gratin.
Carrots. Carrots should be large and cut into 4-inch pieces. Or you can use whole small carrots. Roasted carrots have a delicious, sweet and caramelized flavor that pairs well with the licorice flavor of fennel. I roast carrots before adding them to my Roasted Carrot Ginger Soup
Pine Nuts. Pine nuts are the perfect size and have a buttery, earthy flavor that adds to the dish. Substitute chopped walnuts or pistachios.
Goat Cheese. A soft creamy cheese, like goat cheese, helps bring the dish together.
Balsamic. I used a thick balsamic glaze, but a high-quality balsamic vinegar would still add the same flavor, with a different texture.

*Please see the recipe card below for more information on the ingredients.

The Best Way to Make Roasted Fennel and Carrots

Step 1: Preheat oven to 425℉. Slice carrots, fennel, and pears into 4-inch-long pieces.See the above picture to slice fennel.

Fennel, carrots, and pears on a baking pan.

Step 2: Place the carrots, fennel, and pears onto the baking sheet without overcrowding. Toss with olive oil, salt, and pepper.

Roasted fennel, carrots, and pears on a baking pan.

Step 3: Roast fennel, carrots, and pears in the oven for 20-25 minutes. Carrots and fennel should begin to caramelize with slight burnt ends.

Step 4: Remove the vegetables from the tray and plate them.

Step 5: Top them with goat cheese and pine nuts. Drizzle with balsamic glaze.

Serve immediately alongside The BEST Chicken Piccata, and Crispy Garlic Parmesan Potatoes, or Pasta alla Norma (A Sicilian Dish).

Pro-Tips

Slice fennel into ½ inch pieces to get crisp but crunchy roast pieces of fennel.
Roast close to the top rack of the oven to get the caramelization of the sugars in the carrots. It will slightly sweeten the vegetables.
Use a ripe pear for roasting. The pear will soften but still keep its shape.

Recipe FAQs

What goes well with fennel?

I love to pair sweet things like pair or balsamic with roasted fennel. I love the combination of anise flavor with something sweet.

Can I leave out the pear?

Yes, the pear can be left out if you prefer something less sweet. The pear does add a subtle Fall sweetness that is otherwise lacking in this dish. It definitely makes this roasted carrot and fennel dish unique.

How do you reheat this dish?

You can reheat this dish in the oven at 350 degrees F. The only caveat is that if you've already added the goat cheese to all of the vegetables, reheating it will change the texture. I suggest only adding goat cheese and balsamic glaze to the portion you intend to eat.