From Gourmet 2005
Servings 6
Ingredients
- 6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact
- 2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges
- 3 tablespoons olive oil
- 3 tablespoons water
- 1 teaspoon fennel seeds
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)
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Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan.
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Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more
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Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.