Maille Roasted Carrot and Fennel Sheet Pan Salad

Preparation Time10 mins Cooking Time20 mins Makes 2

Maille Roasted Carrot and Fennel Sheet Pan Salad

Nutritional Information

Calories

114.24kcal (2 serving)

Total Fat

5.24g (2 serving)

Saturated Fat

0.7g (2 serving)

Trans Fat

0.0g (2 serving)

Cholesterol

0.0mg (2 serving)

Sodium

340.21mg (2 serving)

Total Carbs

16.91g (2 serving)

Dietary Fiber

5.14g (2 serving)

Sugars

7.6g (2 serving)

Protein

2.01g (2 serving)

Ingredients List
  1. 1 medium-sized bulb fennel cut in half thinly sliced
  2. 5 carrots peeled trimmed
  3. 2 teaspoons extra virgin olive oil
  4. 1/8 teaspoon salt
  5. freshly ground black pepper
  6. 1/4 teaspoon red pepper flakes
  7. 1/2 teaspoon ground fennel seeds
  8. 1 garlic clove thinly sliced
  9. juice of 1/2 lemon
  10. 1 tbsp Maille old-style Dijon mustard
  11. 1/2 tbsp chopped fresh chives
  12. 2 tbsps roasted sunflower seeds
  13. 2 tbsps pieces of breakfast cheese
  14. 1 small handful tarragon Steve's Leaves

Directions

Print

1. 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.

2. 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.