Roasted carrot and fennel sheet pan salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2

A simple and tasty roasted vegetable dish whose flavour is accentuated by a good dollop of *Old Style Maille mustard

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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

1Thinly 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. In the last 5 minutes of cooking time, add garlic so as not to burn.

2On a large platter, layer the carrots and roasted fennel with fresh fennel. In a small bowl, stir together *Maille Old Style Mustard with lemon juice. Add dollops of dressing and add remaining herbs and toppings. Serve immediately.