Roasted Carrots and Fennel

Name: Roasted Carrots and Fennel
Total time: 50 min
Yield: Makes 6 servings
Ingredients: 1 pound rainbow carrots or tender young carrots, halved lengthwise; 1 large fennel bulb, cored and cut into 1/2-inch slices (reserve a few fronds for garnish); 1 small lemon, quartered; 3 shallots, halved lengthwise; 2 teaspoons fresh thyme leaves; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon freshly ground black pepper

Tender, caramelized Roasted Carrots and Fennel pair perfectly with a beef entrée like this Seared Flank Steak.

Recipe by Coastal Living November 2015

Gallery

Credit: Becky Luigart-Stayner; Styling: Lydia Pursell

Recipe Summary

hands-on:

50 mins

total:

50 mins

Yield:

Makes 6 servings

Ingredients

1 pound rainbow carrots or tender young carrots, halved lengthwise
1 large fennel bulb, cored and cut into 1/2-inch slices (reserve a few fronds for garnish)
1 small lemon, quartered
3 shallots, halved lengthwise
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

Directions

Step 1
Preheat oven to 425°. Combine all ingredients on a baking sheet, tossing well to coat. Bake 25 to 30 minutes or until vegetables are tender and caramelized, stirring after 15 minutes. Arrange on a platter, and sprinkle with reserved fennel fronds, if desired.

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Roasted Carrots and Fennel

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Recipe Summary

Ingredients

Directions

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