I have never been a big fan of cooked carrots until I tried roasting them. The roasting process brings out the natural sweetness in vegetables and intensifies their flavor. I served these roasted veggies with Inside Out Chicken Cutlets Brasciole.
Fennel Roasted Carrots and Parsnips
recipe adapted from The Kitchn
1 pound carrots
½ pound parsnips
1 fennel bulb
3 tablespoons olive oil
Coarse salt
Freshly ground pepper
Preheat oven to 425°F.
Peel the carrots and parsnips, or just scrub them well, and halve lengthwise. If the parsnips are large, quarter them lengthwise, cut out the woody center, and, if necessary, continue to cut into thinner strips to match the size of the carrots. Cut the fennel into wedges.
Toss the vegetables with the olive oil and season with salt and pepper. Spread out evenly on a large rimmed baking sheet. Roast, turning occasionally, until tender and browned, between 20-30 minutes. Remove from oven, season to taste, and serve.
