Ingredients
- 4 bulbs baby fennel
- 2 bunches Dutch (baby) carrots, trimmed, peeled
- 1 bulb garlic, cloves separated, unpeeled
- 6 sprigs lemon thyme
- 50g (1/4 cup) quinoa, (see note) rinsed, drained
- 60ml (1/4 cup) extra virgin olive oil
- 75g soft goat’s cheese, crumbled
Description
Roasted Fennel And Baby Carrots With Quinoa Recipe - Preheat Oven To 200C. Trim Fennel Stems To 2cm. Pick Fronds From The Trimmings, Then Discard The Stems. Cut Fennel Bulbs Into 1cm-thick Slices, Cutting Lengthwise Through The Root...
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