Roasted Fennel, Carrots, And Shallots
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
63
Spice
54
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil (divided)Directions:
1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F
2
Brush 2 large rimmed baking sheets with oil; warm sheets in oven 10 minutes
3
Quarter fennel bulbs through core
4
Cut each quarter into 3 wedges; place in large bowl
5
Add 2 tablespoons oil, sprinkle with salt and pepper, and toss fennel to coat
6
Combine carrots and shallots in another large bowl
7
Add 2 tablespoons oil, sprinkle with salt and pepper, and toss to coat
8
Spread fennel on 1 hot baking sheet and carrot-shallot mixture on second sheet
9
Return sheets to oven; roast vegetables 10 minutes
10
Reverse sheets
11
Roast vegetables 20 minutes
12
Turn vegetables over
13
Roast until tender, 10 to 15 minutes longer
14
Arrange vegetables on platter
15
Sprinkle with parsley
16
Garnish with fennel fronds
17
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F
18
Brush 2 large rimmed baking sheets with oil; warm sheets in oven 10 minutes
19
Quarter fennel bulbs through core
20
Cut each quarter into 3 wedges; place in large bowl
21
Add 2 tablespoons oil, sprinkle with salt and pepper, and toss fennel to coat
22
Combine carrots and shallots in another large bowl
23
Add 2 tablespoons oil, sprinkle with salt and pepper, and toss to coat
24
Spread fennel on 1 hot baking sheet and carrot-shallot mixture on second sheet
25
Return sheets to oven; roast vegetables 10 minutes
26
Reverse sheets
27
Roast vegetables 20 minutes
28
Turn vegetables over
29
Roast until tender, 10 to 15 minutes longer
30
Arrange vegetables on platter
31
Sprinkle with parsley
32
Garnish with fennel fronds