Welcome fresh spring produce with a colorful roasted vegetable dish. This bright and zippy recipe for Roasted Carrots with Shallots, Fennel, and Mint features seasonal specialties like tri-color carrots and fresh herbs tied together with a cardamom-spiced seasoning.
When spring produce starts to pop up and holidays like Passover and Easter are around the corner, I always crave tender, caramelized roasted carrots (see our stunning carrot lox for more carrot inspo). And while they taste great and are easy enough to make on their own, this year I am dressing up this classic side dish in a big way.
In this vegetarian recipe, naturally sweet carrots get earthiness from shallots and cardamom, a bit of bitterness from thinly shaved fresh fennel, and zest from bee pollen and fresh mint. You’ll never look at carrots the same way again!
The Best Roasted Carrots for Spring
What makes this dish the perfect springtime holiday (or any day) side dish? It highlights the season’s new crop of goodies like carrots and mint while also tying in warming, comforting flavors, and textures that still satisfy as the weather is changing.
Roasting carrots and shallots helps concentrate their flavors into something sweeter and bolder. However, it’s nice to pair cooked veggies with something fresh and light this time of year. That’s where shaved raw fennel bulb comes in to add a bit of refreshing flavor and bite to the dish.
- 2 pounds baby tri-colored carrots, peeled with tops left intact
- 4 shallots, peeled and quartered
- 3 tablespoons olive oil
- 1½ teaspoons ground cardamom
- 1 teaspoon coconut sugar
- 1 teaspoon salt
- Cracked black pepper to taste
- ½ fennel bulb, fronds reserved
- 1 bunch mint leaves
- 1 teaspoon flaky sea salt
- 1 teaspoon bee pollen (optional but highly recommended)
- 1 cup greek yogurt (optional)
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the carrots, shallots, olive oil, cardamom, coconut sugar, salt, and pepper; toss well and transfer to the prepared baking sheet. Roast or about 14 minutes or until golden brown and fork-tender.
- Meanwhile, shave the fennel with a mandoline or carefully with a knife and place a bowl of cold water with a few ice cubes to soften.
- When the vegetables are done roasting, immediately transfer them to your serving dish.
- Drain the fennel and pat dry with a paper towel.
- Top the roasted vegetables with shaved fennel, mint leaves, flaky salt, and bee pollen.
- If you like, serve over a pool of greek yogurt to elevate the dish and add a creamy element.
You can certainly serve this dish as-is alongside your favorite springtime entree. For Easter, it’s a nice vegetarian option alongside ham or lamb.
Or, to turn the dish into a complete meal on its own, spread a creamy blanket of plain greek yogurt on your serving plate. Then add the roasted carrots and shallots on top and garnish with mint, bee pollen, and flaky salt for good measure. The yogurt grounds the dish and adds a gentle tanginess to match the sweetness of roasted carrots.
If you can’t wait to try this recipe tonight or for your Easter celebration, be sure to let me know how it goes. Follow along on Instagram, where I’m always sharing new and delicious recipes with a unique spin.