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Roasted Carrots & Fennel

Roasted Carrots & Fennel
Serves 4


3 bunches of baby carrots, peeled, trimmed, leaving about 1/2 inch of the green stem attached
2 medium fennel bulbs, stalks removed, cleaned, trimmed and cut into thick slices or wedges
1 teaspoon of fennel seeds
several tablespoons of water
extra-virgin olive oil
sea salt and freshly ground black pepper


Preheat oven to 450º F.  Place the carrots and fennel on a baking sheet or roasting pan and sprinkle with the fennel seeds, as well as a pinch of salt and pepper, to taste.  Drizzle with some olive and toss with your hand to coat.  Arrange the carrots and fennel in a single layer on the baking sheet, drizzle them with the 2 or 3 tablespoons of water and cover with aluminum foil.  Roast the carrots and fennel in the middle of the oven for 10 minutes.  Remove the aluminum foil and continue to roast, turning occasionally, until the vegetables are tender and golden brown, approximately an additional 10 to 15 minutes.

Remove from the oven and serve.