Shopping List for Fennel-Roasted Vegetables:
2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices
1/2 pound red onions, each halved and cut into wedges through the root end
1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges through the core
2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch thick slices
1/2 cup extra-virgin olive oil, divided
8 cloves garlic
sea salt, preferably gray salt
***Fennel Spice Rub***
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
Recipe Location: http://www.cdkitchen.com/recipes/recs/67/FennelRoastedVegetables62790.shtml
Recipe ID: 31045
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Serves/Makes: 8
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