Roasted Carrots & Fennel
This addictive vegetable combo is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
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
Reviews
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My family enjoys roasted vegetables so tried this for something different. They said they were okay but weren't impressed with them enough to have them again.
Wonderful! The leftovers were even better the next day. This is going into my file for potluck dishes. I can make it ahead of time and reheat plus it will travel well. This is a keeper.