Ingredients:
- 1 pound rainbow carrots or tender young carrots, halved lengthwise
- 1 large fennel bulb, cored and cut into 1/2-inch slices (reserve a few fronds for garnish)
- 1 small lemon, quartered
- 3 shallots, halved lengthwise
- 2 teaspoons fresh thyme leaves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
