We’ve got the most gorgeous carrots and fennel this week so thought this recipe would be the perfect thing for them. We just had it this evening and it was delicious! We hope you enjoy it also.
Herbed Carrots and Fennel
1 bunch carrots sliced lengthwise into 4 slices
2 fennel bulbs with tops removed and bulbs chopped into bite size chunks
1/2 cup sliced shallots or sweet onion
2 T each, olive oil and water
salt and pepper to taste
1 T fresh thyme or 1 t dried
Combine all ingredients and place on a shallow roasting pan. Roast at 425 covered for 15 minutes then for another 15 minutes uncovered.
Finely chop some of the fennel leaves and sprinkle over roasted vegetables before serving. Remaining fennel tops can be added to a salad.