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Roasted Carrot, Butternut And Fennel Tray Bake With Lime Dressing And Fresh Avocado

Yields5 ServingsTotal Time50 mins

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.

carrots

 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
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

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories250
% Daily Value *
Total Fat 17.5g23%
Total Carbohydrate 24.5g9%
Protein 4.2g

* 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.