Bitter-Sweet Roasted Root Vegetables with Herbed Oil

Colorful carrots and fennel roasted until caramelized, finished with a bright Aperol-infused oil for a vibrant vegetarian side.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 lb (peeled, 1/2-inch thick slices) carrots
• 1 (sliced 1/2-inch thick) fennel bulb
• 2 tbsp Aperol
• 3 tbsp extra-virgin olive oil
• 1 tbsp (finely chopped) fresh rosemary
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1 lb peeled carrots and 1 sliced fennel bulb in a bowl with 3 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, then flip and roast for 10 more minutes until tender and caramelized at the edges.
3. Step 3: While vegetables roast, whisk 2 tbsp Aperol with 1 tbsp chopped fresh rosemary in a small bowl.
4. Step 4: Remove vegetables from oven, drizzle with the Aperol-rosemary mixture, and toss gently to coat. Return to oven for 2 minutes to meld flavors without burning.
5. Step 5: Transfer to a serving dish and let rest for 3 minutes before serving to allow flavors to settle.