Roasted Carrots with Fennel and Plums

THE INTUITIVE COOK
9Ingredients
30Minutes

Ingredients

US|METRIC
  • 20 ounces carrots
  • 2 ounces fennel bulb
  • 4 ounces diced onion
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon herbs de provence
  • 2 ounces dried plums (approximately 2 plums)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
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