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Epicurious
Bon Appétit

Roasted Fennel, Carrots, and Shallots

By Diane Rossen Worthington

3.1

(2)

Recipe information

  • Total Time

    55 minutes

  • Yield

    Makes 8 servings

Ingredients

3 3-to 4-inch-diameter fennel bulbs, tops trimmed, fronds reserved
4 tablespoons extra-virgin olive oil, divided
8 long slender carrots, peeled, cut on deep diagonal into 1/4-inch-thick ovals
12 1-to 1 1/2-inch-diameter shallots, blanched 1 minute, peeled, cut in half through root end
Chopped fresh Italian parsley

Preparation

  1. Step 1

    Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Brush 2 large rimmed baking sheets with oil; warm sheets in oven 10 minutes.

    Step 2

    Quarter fennel bulbs through core. Cut each quarter into 3 wedges; place in large bowl. Add 2 tablespoons oil, sprinkle with salt and pepper, and toss fennel to coat.

    Step 3

    Combine carrots and shallots in another large bowl. Add 2 tablespoons oil, sprinkle with salt and pepper, and toss to coat. Spread fennel on 1 hot baking sheet and carrot-shallot mixture on second sheet. Return sheets to oven; roast vegetables 10 minutes. Reverse sheets. Roast vegetables 20 minutes. Turn vegetables over. Roast until tender, 10 to 15 minutes longer.

    Step 4

    Arrange vegetables on platter. Sprinkle with parsley. Garnish with fennel fronds.

TagsFennelRoot VegetableVegetableCarrotShallotSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerRoastFallBon Appétit
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