Roasted Carrots and Fennel – Eat With Your Eyes


Roasted Carrots and Fennel – Eat With Your Eyes





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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

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