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.
Ingredients
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
Dressing
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