Maille Roasted Carrot and Fennel Sheet Pan Salad
Recipe by: OhCarlene
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Ingredients
- 1 medium bulb fennel, cut in half, thinly sliced (greens reserved)
- 5 carrots, peeled and trimmed
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon salt
- Freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds
- 1 garlic clove, thinly sliced
- Juice of 1/2 a lemon
- 1 Tablespoon Maille Wholegrain Mustard
- 1/2 Tablespoon chopped fresh chives
- 1 small handful tarragon leaves
- 2 Tablespoons roasted sunflower seeds
- 2 Tablespoons pieces of breakfast cheese (or mild brie)
Preparation
- Thinly slice fennel. Reserve half and set aside. Add carrots and half of fennel to a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, fennel seeds, and red pepper flakes. Cook at 425 F for 20 minutes or until fennel is browned and carrots can be pierced with a fork. In the last 5 minutes of cooking time, add garlic so as not to burn.
- On a large platter, layer the carrots and roasted fennel with fresh fennel. In a small bowl, stir together Maille Wholegrain Mustard with lemon juice. Add dollops of dressing and add remaining herbs and toppings. Serve immediately.