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Honey Roasted Mixed Vegetables with Cherries and Fennel
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Description
Roasted vegetables combine versatility with health like no other side dish. Whatever you have lying on the bottoms of your crisper drawers are easily incorporated into dinner. Here I’ve added the full flavor of fennel and the sweetness of ripe cherries to add some fun to this domestic classic.
Ingredients
- 4 Carrots
- 1 bulb Fennel
- 1 cup Overripe Or Perfectly Ripe Cherries
- ½ cups Olive Oil
- ½ cups Honey
- 1 dash Kosher Salt
- 4 Grinds Of Fresh Black Pepper
- 1 pint Cherry Or Grape Tomatoes
Preparation
If your already baking something, perfect. If not, set your oven around 350ºF.
Cut the carrots and the fennel bulb into bite-size chunks. Remove stems and pits from cherries.
In a good-sized bowl (a bowl you use for tossing salad would be handy), combine the oil, honey, salt, and pepper. Put all the veggies (and the cherries) into the bowl and fold gently until all the pieces are coated. Lay them out on a baking sheet and place into the oven. You’ll want to remove them when the tomatoes are wrinkled and the carrots are tender. Some browning on the fennel may also be in order. If done as I did, it should take somewhere around 20-30 minutes, but don’t quote me.
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