ROASTED FENNEL, CARROTS, AND SHALLOTS

Roasted Fennel, Carrots, and Shallots image

Provided by Diane Rossen Worthington

Time 55m

Yield Makes 8 servings

Number Of Ingredients 5

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

Steps:

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

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