Roasted Fennel And Baby Carrots

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 You’re Making This Entire Menu In A Single Oven, Roast The Vegetables And Bake The Souffléed Gnocchi While The Lamb Stands.

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