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Roasted Carrots, Fennel, and Mint

A yummy healthy side dish!

Serves: 4, Prep Time: 10 minutes, Total Time: 30 minutes.


  • 4 carrots

  • 1-2 fennel bulbs

  • 2 small red onions

  • 2 tbsp. fresh mint

  • 1 cup kalamata olives

  • Ghee

  • Salt and pepper


  1. Cut the fennel lengthwise into quarters. Cut away the core. Cut the quarters lengthwise into ¼ -inch slices.

  2. Peel the carrots and cut the carrots into slices.

  3. Peel and cut the red onions into slices and rings.

  4. Place in a glass 9x12 with 2-3 tablespoons of Ghee. Season with salt and pepper.

  5. Bake in a preheated 425°F oven for 20 minutes.

  6. After the vegetables have baked, add 1 cup of kalamata olives cut in half. Strip mint leaves from the stems and coarsely chop the leaves. Add the mint and stir to combine.


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