Roasted Carrot and Fennel Sheet Pan Salad

Sheet-pan vegetables have become a healthy staple in many houses. But how do you switch it up? Especially for warmer weather? Creating an amazing side dish with roasted vegetables requires layers of flavor, temperature and texture…and some gorgeous ingredients don’t hurt either. 

Disclosure: This recipe is sponsored by our long time friends at Maille who make our favorite mustard and pickles!

To update basic sheet pan veggies, we’ll be roasting tender new carrots with thinly sliced roasted fennel and layering them with delicate fresh, un-roasted fennel, herbs, smooth, mild breakfast cheese, a sprinkle of sunflower seeds and a bright lemon mustard dressing. In this recipe, the lemon mustard dressing and herbs are crucial for bringing back fresh, bright flavors to sweeter, soft veggies. Using Maille Old Style Mustard creates a naturally thickened dressing (thanks to those mustard seeds!) making it easy to toss and coat, or dollop this around the salad. 

If you’re ever stumped on creating a new spin on a veggie side dish, try combining raw and roasted versions of the same thing for elevated flavors that go together! For recipes like this, and other great ideas, head over to the Maille community on Facebook . Even though they’re new, they’re already one of the most successful groups there with over 38,000 members! Just think of all the recipe ideas floating around…

Roasted Carrot and Fennel Sheet Pan Salad

INGREDIENTS

1 medium bulb fennel, cut in half, thinly sliced (greens reserved)

5 carrots, peeled and trimmed

2 teaspoons extra virgin olive oil

1/8 teaspoon salt 

Freshly ground black pepper

1/4 teaspoon red pepper flakes 

1/2 teaspoon fennel seeds

1 garlic clove, thinly sliced 

Juice of 1/2 a lemon

1 Tablespoon Maille Old Style Mustard

1/2 Tablespoon chopped fresh chives

1 small handful tarragon leaves

2 Tablespoons roasted sunflower seeds

2 Tablespoons pieces of breakfast cheese (or mild brie)

DIRECTIONS

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.

2. In the last 5 minutes of cooking time, add garlic so as not to burn.

3. On a large platter, layer the carrots and roasted fennel with fresh fennel.

4. In a small bowl, stir together Maille Old Style Mustard with lemon juice. Add dollops of dressing.

5. Add remaining herbs and toppings. Serve immediately.