Comments on: Balsamic-Roasted Fennel and Carrots

By: Sheila

Sheila — Thu, 21 May 2026 04:48:58 +0000

This recipe looks absolutely delicious! The balsamic glaze with roasted fennel and carrots sounds like a perfect balance of sweet and savory. Simple, healthy, and packed with flavor.

By: Flip

Flip — Sat, 09 May 2026 14:26:06 +0000

This looks like a perfect side dish for fall! I’ve never thought to roast fennel with carrots, but the balsamic sounds amazing with both. I’m definitely trying this with my next roast chicken.

By: Pam

Pam — Tue, 24 Mar 2026 16:19:42 +0000

In reply to lisa wang.

Lisa,

I think they are best served straight from the oven and nicely caramelized. I used mini yellow onions because cipollini weren’t available. I think fresh pearl onions (peeled) would work great. Frozen/thawed may have too much liquid to caramelize. I hope this helps.

-Pam

By: lisa wang

lisa wang — Mon, 23 Mar 2026 13:33:04 +0000

this looks absolutely delicious! i’ve always loved the way fennel gets sweet and caramelized when roasted, and pairing it with carrots is such a great idea. the balsamic vinegar addition sounds like it really brings everything together with that perfect balance of tanginess and sweetness.

i’m planning to make this for thanksgiving this year as a side dish – it seems like it would be a nice change from the usual roasted vegetables we always have. do you think this would hold up well if made a day ahead and reheated, or is it best served fresh? i’m also curious if the cipollini onions could be substituted with regular pearl onions if needed.

thanks for sharing this recipe – i can’t wait to try it!

By: angiesrecipes

angiesrecipes — Fri, 20 Mar 2026 04:07:11 +0000

Just had some fennel too! This is simple yet so good.