{"id":18795,"date":"2022-02-14T10:00:04","date_gmt":"2022-02-14T15:00:04","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=18795"},"modified":"2022-02-04T12:31:24","modified_gmt":"2022-02-04T17:31:24","slug":"roasted-carrots-and-fennel-side-dish","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2022\/02\/14\/roasted-carrots-and-fennel-side-dish\/","title":{"rendered":"Roasted Carrots and Fennel Side Dish"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"225\" height=\"300\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2022\/02\/Carrots-Side-photo-by-Rissa-Miller-1-225x300.jpg\" alt=\"\" class=\"wp-image-18796\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2022\/02\/Carrots-Side-photo-by-Rissa-Miller-1-225x300.jpg 225w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2022\/02\/Carrots-Side-photo-by-Rissa-Miller-1-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><figcaption>Photo by Rissa Miller<\/figcaption><\/figure>\n\n\n\n<p>By Rissa Miller, Senior Editor <em>Vegan Journal<\/em><\/p>\n\n\n\n<p>Serves 6-8&nbsp;<\/p>\n\n\n\n<p>10-15 carrots, peeled and sliced (tri-color carrots used in\nphoto)<\/p>\n\n\n\n<p>2 bulbs fennel, chopped and fronds reserved for garnish<\/p>\n\n\n\n<p>1 Tablespoon Asian chili-garlic paste (more or less, to\ntaste)<\/p>\n\n\n\n<p>2-4 bulbs garlic, minced<\/p>\n\n\n\n<p>Salt, optional, to taste<\/p>\n\n\n\n<p>Non-stick cooking spray<\/p>\n\n\n\n<p>Sesame seeds, optional topping to serve<\/p>\n\n\n\n<p>Preheat oven to 400 degrees and cover a rimmed sheet pan\nwith parchment paper or aluminum foil. If using foil, spray lightly with\nnon-stick spray.<\/p>\n\n\n\n<p>Toss sliced carrots and fennel with chili paste and minced\ngarlic to coat evenly. It works best if you massage it with your hands. Season\nwith salt if using and lightly spray top with non-stick cooking spray.<\/p>\n\n\n\n<p>Bake for 40-45 minutes, stirring halfway through. Serve warm\nwith fennel fronds on top and a sprinkle&nbsp;of sesame&nbsp;seeds, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Rissa Miller, Senior Editor Vegan Journal Serves 6-8&nbsp; 10-15 carrots, peeled and sliced (tri-color carrots used in photo) 2 bulbs fennel, chopped and fronds reserved for garnish 1 Tablespoon Asian chili-garlic paste (more or less, to taste) 2-4 bulbs garlic, minced Salt, optional, to taste Non-stick cooking spray Sesame seeds, optional topping to serve [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18795","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=18795"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18795\/revisions"}],"predecessor-version":[{"id":18797,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18795\/revisions\/18797"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=18795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=18795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=18795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}