11 December, 2014
Roasted Carrots and Fennel
1 large bunch of carrots, peeled and cut into 2 inch pieces (about 3 cups)
1 fennel bulb, fronds removed, cut into pieces the same size as the carrots (about 1 cup)
1 tablespoon olive oil
Salt and pepper to taste
Preheat the oven to 450 degrees. Toss vegetables with oil and salt/pepper. Spread in a single layer on a cookie sheet or large baking pan and roast until vegetables are tender 25-45 minutes. Cooking times will vary depending on the size of your vegetables. Toss the vegetables halfway through the cooking time so the cook and brown evenly.