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Roasted Fennel And Baby Carrots Recipe

 


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recipe is ready in 30-60 minutes Ready in: 30-60 minutes
recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   6

  

Ingredients:
6 bunches baby carrots -- peeled and trimmed, leaving 1/2 inch of stems intact
2 medium fennel bulbs -- stalks discarded and bulbs cut into 1/2-inch-thick wedges
3 tablespoons olive oil
3 tablespoons water
1 teaspoon fennel seeds
3/4 teaspoon salt
1/4 teaspoon black pepper

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Directions:

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.

This recipe from CDKitchen for Roasted Fennel And Baby Carrots serves/makes 6

Recipe ID: 81264

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