• Algae Oil (or Olive Oil)
  • 2 Lg. Fennel bulbs 
  • 1 lb. Hierloom Carrots 
  • 1 Head of Garlic, crushed and peeled.
  • Kosher Salt
  • Pepper
  • Rosemary
  • Marjoram 
  • Parmesan Reggiano


  1. Start by pre-heating your oven to 375 degrees. 
  2. Next prep the fennel bulbs by slicing them between 1/4 -1/3 of an inch thick.
  3. Wash and prep carrots (peeled or not) by chopping off the excess greens.
  4. Place both the fennel and carrots onto a large sheet pan (TIP: Make sure you place them in one even layer so that they roast and do not steam). 
  5. Now, de-stem and rough chop the fresh herbs; rosemary & marjoram, sprinkle over the fennel and carrots. 
  6. season with kosher salt and pepper.
  7. Drizzle oil over the veggies to cover and toss to coat. 
  8. Now, shave fresh parmesan all over the top of the veggies.
  9. Next, place in the oven and bake for 45 minutes until golden in color.
  10. Enjoy!


Nicole FaniComment