Ingredients

The following ingredients have 4 Servings
  • 1 large or 2 medium fennel bulbs
  • 1/2 lb. multicolored baby carrots
  • 1 1/2 Tbs. olive oil
  • 3 or 4 fresh thyme sprigs
  • 1/2 tsp. salt
  • 1 1/2 Tbs. Pernod<br>

Instruction

  • Preheat an oven to 375°F.
  • Cut the stalks and feathery leaves from the fennel bulb; discard or reserve for another use. Cut the bulb in half lengthwise, then cut each half into wedges about 1/2 inch thick. Cut the carrots in half crosswise if they are long. Place the carrots and fennel in a baking dish or a cast-iron fry pan just large enough to hold them in a single layer. Drizzle with the olive oil, add the thyme, sprinkle with the salt and turn to coat evenly. Spread the vegetables out in a single layer.
  • Roast until the fennel has caramelized lightly and the carrots have begun to wrinkle slightly, about 35 minutes. Remove from the oven, drizzle with the Pernod and carefully light with a long match. Shake the pan slightly until the flames go out and serve the vegetables immediately. Serves 4.
  • Adapted from Williams-Sonoma <i>Vegetable of the Day</i>, by Kate McMillan (Weldon Owen, 2012).