Roasted Fennel and Baby Carrots

Ingredients

• Water

  Plain, clean water

  3 tbsp or 44g

• Fennel

  Bulb, raw

  2 bulb or 468g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ¾ tsp or 5g

• Baby carrots

  Baby, raw

  2 cup or 492g

Directions

1. Peel and trim baby carrots leaving 1/2-inch of stems intact. Remove fennel stalks and discard. Cut fennel bulbs into 1/2-inch thick wedges.
2. Put oven racks in upper and lower thirds of oven and preheat oven to 450F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)
3. 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. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.

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