Name: Roasted Fennel and Carrots
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2-1/2 pounds medium carrots, peeled and cut in half lengthwise -; 1 large fennel bulb, cut into 1/2-inch wedges -; 1 large red onion, cut into 1/2-inch wedges -; 1 medium lemon, thinly sliced -; 1/4 cup olive oil -; 2 teaspoons ground coriander -; 1 teaspoon ground cumin -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; Thinly sliced fresh basil leaves -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Fennel and Carrots

1. 2-1/2 pounds medium carrots, peeled and cut in half lengthwise -

2. 1 large fennel bulb, cut into 1/2-inch wedges -

3. 1 large red onion, cut into 1/2-inch wedges -

4. 1 medium lemon, thinly sliced -

5. 1/4 cup olive oil -

6. 2 teaspoons ground coriander -

7. 1 teaspoon ground cumin -

8. 1/2 teaspoon salt -

9. 1/4 teaspoon pepper -

10. Thinly sliced fresh basil leaves -

How to cook deliciously - Roasted Fennel and Carrots

1. Stage

Combine the carrots, fennel, onion and lemon slices in a large bowl. Make sure the vegetables are evenly cut for consistent roasting. Mix the olive oil, coriander, cumin, salt and pepper in a small bowl. Drizzle this flavorful mixture over the vegetables, ensuring each piece is well coated.

2. Stage

Spread the seasoned vegetables evenly across two foil-lined baking pans. Roast at 375°F for 40 to 50 minutes, stirring occasionally to ensure even browning. Editor's Tip: To ensure even roasting, spread the vegetables out in a single layer on the baking sheets. Overcrowding will cause them to steam instead of roast.

3. Stage

Transfer roasted vegetables to a serving platter and sprinkle with fresh basil.