A simple tray bake with carrots, butternut squash, fresh fennel, fennel seed and lime juice dressing. We add fresh avocado at the end for extra fat and fiber, as well as mild, creamy flavor.
One tray required.
Preheat the oven to 400 degrees Fahrenheit and line a roasting pan with baking paper
2
Spread the carrots, butternut squash, fresh fennel and kale onto the tray
3
Drizzle the veggies with olive oil, fennel seeds, salt and pepper and rub the veggies to ensure each piece is coated in oil and seasoning
4
Roast the veggies for about 35-45 minutes or until golden and soft, leave to cool until warm
5
Add the avocado slices/chunks to the roasting pan and toss through the roasted veggies
6
Squeeze the lime juice over the veggies and and gently toss
7
Serve warm or cold
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories250
% Daily Value *
Total Fat17.5g23%
Total Carbohydrate24.5g9%
Protein4.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 large carrots, cut into batons
3 cups butternut squash cubes (skin removed)
1 large fennel bulb, trimmed and cut into slices
2 cups roughly chopped kale
3 Tbsp olive oil
2 tsp fennel seeds
Salt and pepper
2 avocados, sliced or cut into chunks
Dressing
Juice of 1 lime
Directions
1
Preheat the oven to 400 degrees Fahrenheit and line a roasting pan with baking paper
2
Spread the carrots, butternut squash, fresh fennel and kale onto the tray
3
Drizzle the veggies with olive oil, fennel seeds, salt and pepper and rub the veggies to ensure each piece is coated in oil and seasoning
4
Roast the veggies for about 35-45 minutes or until golden and soft, leave to cool until warm
5
Add the avocado slices/chunks to the roasting pan and toss through the roasted veggies
6
Squeeze the lime juice over the veggies and and gently toss
7
Serve warm or cold
Notes
Roasted Carrot, Butternut And Fennel Tray Bake With Lime Dressing And Fresh Avocado
