Roasted Fennel and Baby Carrots

Roasted Fennel and Baby Carrots
Photo by Quentin Bacon


  • 2 medium fennel bulbs
  • 6 bunches baby carrots
  • 3 tablespoons water
  • ¾ teaspoon salt
  • 3 tablespoons olive oil
  • ¼ teaspoon black pepper
  • 1 teaspoon fennel seeds

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.) Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 lay...

View full recipe at Epicurious


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