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
Description
If Youre Making This Entire Menu In A Single Oven, Roast The Vegetables And Bake The Souffléed Gnocchi While The Lamb Stands.
Gourmet Magazine
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