Roasted Fennel and Carrots

Ingredients

• Water

  Plain, clean water

  3 tbsp or 44g

• Fennel

  Bulb, raw

  2 bulb or 468g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ¾ tsp or 5g

• Carrots

  Raw

  2 cup strips or slices or 244g

Directions

1. Peel and trim the carrots, cut into 3 inch long pieces. Remove and discard fennel stalks, then cut the fennel bulbs into 1/2-inch thick wedges.
2. Position oven racks in the upper and lower thirds of the oven and preheat to 450°F. If only making this dish, place the oven rack in the middle position and roast the vegetables on that rack throughout.
3. Toss the carrots and fennel with olive oil, water, fennel seeds, salt, and pepper. Arrange in a single layer in a 17x11-inch shallow baking pan. Cover the pan with foil and roast in the lower third of the oven for 10 minutes. Uncover and roast, turning occasionally, for another 10 minutes. Move the pan to the upper third of the oven and roast until the vegetables are tender and browned, about 10 more minutes.

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