Ingredients
The following ingredients have 8 Servings
- 1 1/2 pounds carrots - rainbow carrots work well and are particularly attractive
- 1 medium fennel bulb with fronds
- 1 1/2 tablespoons olive oil
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper, or more to taste (if spice sensitive, just use a pinch)
- 2 baking sheets
Instruction
- Preheat oven to 400 degrees. Remove the top stem ends from the carrots. Slice the carrots diagonally into 1 1/2 inch pieces. Towards the top of each carrot the pieces may get wider; slice these wide pieces lengthwise so all pieces are a somewhat uniform width.
- Remove the green “branches” with fronds from the white fennel bulbs and reserve.
- Slice the white part of each fennel bulb into thin bite-sized pieces. Place the fennel pieces and carrots into a large bowl and toss with 1 1/2 tbsp olive oil, 3/4 tsp kosher salt, 1/8 tsp black pepper and a pinch of cayenne pepper until evenly coated.
- Spread the vegetables out across two baking sheets. Place the sheets in the oven and let the vegetables roast for 20 minutes.
- Stir the vegetables and change rack positions on the baking sheets, then continue to roast for another 10-30 minutes, stirring every 5 minutes, until the largest carrot piece is tender. Cook time may vary quite a bit based on the thickness of the carrots. Meanwhile, slice up 1 tsp of thin green fronds from the fennel bulb and reserve.
- Add the roasted vegetables to a salad bowl and toss with the fresh fennel fronds. Taste and adjust seasoning if desired. Serve warm or at room temperature. Can be made ahead a few hours and reheated if desired.
