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
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.