Roasted Fennel and Baby Carrots

Roasted Fennel and Baby Carrots
Photo by Quentin Bacon


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

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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