Roasted fennel and carrot salad

Roasted fennel and carrot salad

Total: 1 hr | Active: 20 Min.
vegetarian, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 218 kcal
, Fat: 12 g
, Carbohydrate: 20 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted vegetables

600 g carrots, lengthwise in quarters
2 fennel, cut into wedges
2 tbsp olive oil
6 sprigs thyme
1 tsp fennel seeds, crushed
1 tsp salt


2 sour apples, thinly sliced
15 g Micro greens (e.g. mild)
2 tbsp lemon juice
2 tbsp olive oil
4 tbsp plain yoghurt
1 tbsp water
salt and pepper to taste
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How it's done

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Roasted vegetables

Mix the carrots, fennel, oil, thyme, fennel seeds and salt on a baking tray lined with baking paper.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 220°C. Remove, serve on a platter.


Garnish the roasted vegetables with the apples and micro greens. Combine the lemon juice with all the remaining ingredients, drizzle on top.

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