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Roasted Carrots and Fennel

Photo: Becky Luigart-Stayner; Styling: Lydia Pursell

Hands-on time 50 mins
Total time 50 mins

Makes 6 servings

Tender, caramelized Roasted Carrots and Fennel pair perfectly with a beef entrée like this Seared Flank Steak


  • 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

How to Make It

  1. Preheat oven to 425°. Combine all ingredients on a baking sheet, tossing well to coat. Bake 25 to 30 minutes or until vegetables are tender and caramelized, stirring after 15 minutes. Arrange on a platter, and sprinkle with reserved fennel fronds, if desired.