Carrots are rich in beta-carotene, an antioxidant that improves eye health. In this recipe, colored carrots are roasted with fiber-rich fennel for a comforting side dish perfect for spring holidays.

Yield: 5 servings

Preparation time: 10 minutes

Baking time: 30 minutes

Ingredients

• 8 medium carrots, any color, peeled and sliced
• 1 bulb fennel, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 ½ tbsp olive oil
• ¼ tsp fine-ground sea salt
• 1/8 tsp ground black pepper

Directions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Place the carrots, fennel, onion, and garlic in a large bowl. Add the oil, salt, and pepper and toss to coat the vegetables.
3. Spray a baking sheet with non-stick cooking spray. Arrange the vegetables in a single layer on the baking sheet.
4. Bake for 15 minutes. Remove from the oven and stir. Return to the oven and bake for 10 to 15 additional minutes until the vegetables are browned and the carrots are tender. Serve warm.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.