Skip to content:
Maille Roasted Carrot and Fennel Sheet Pan Salad
- Prep Time: 10 MINS
- Cook Time: 20 MINS
- Total: 30 MINS
- Servings: 2
Maille Roasted Carrot and Fennel Sheet Pan Salad
Ingredients
- 1 medium-sized bulb fennel cut in half thinly sliced
- 5 carrots peeled trimmed
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon salt
- freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon ground fennel seeds
- 1 garlic clove thinly sliced
- juice of 1/2 lemon
- 1 tbsp Maille old-style Dijon mustard
- 1/2 tbsp chopped fresh chives
- 2 tbsps roasted sunflower seeds
- 2 tbsps pieces of breakfast cheese
- 1 small handful tarragon Steve's Leaves
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 Old Style Mustard with lemon juice. Add dollops of dressing and add remaining herbs and toppings. Serve immediately.
