Average Recipe
Prep Time
10 minutes
Cook Time
45 minutes

Roasting brings out the sweet and nutty flavors of vegetables, and this is especially true for carrots and fennel. Serve this roasted vegetable dish on top of a bed of greens, or with roasted chicken or pork and a green salad


Roasted Vegetables

1 pounds carrots cut into 1-inch pieces
1 large fennel bulbs cut into ¼ inch slices
2 teaspoons avocado oil
½ teaspoons sea salt
¼ teaspoons freshly ground black pepper
¼ cups pumpkin seeds toasted


1 tablespoons raw apple cider vinegar
1 teaspoons raw honey
¼ teaspoons sea salt
1 pinches freshly ground black pepper
3 tablespoons extra virgin olive oil