Roasted Carrots And Fennel
This recipe combines the delicate flavors of fennel and multicolored baby carrots, roasted to tender perfection with a touch of olive oil, fresh thyme, and a hint of Pernod for a delightful finish. The result is a colorful and vibrant dish that is both visually appealing and bursting with flavor. Enjoy these caramelized vegetables as a delicious side to complement any meal.
— Constant Cookbook
Ingredients
- 1 large or 2 medium fennel bulbs
- 1/2 lb. multicolored baby carrots
- 1 1/2 Tbs. olive oil
- 3 or 4 fresh thyme sprigs
- 1/2 tsp. salt
- 1 1/2 Tbs. Pernod
Instructions
- Preheat an oven to 375°F.
- Cut the stalks and feathery leaves from the fennel bulb; discard or reserve for another use. Cut the bulb in half lengthwise, then cut each half into wedges about 1/2 inch thick. Cut the carrots in half crosswise if they are long. Place the carrots and fennel in a baking dish or a cast-iron fry pan just large enough to hold them in a single layer. Drizzle with the olive oil, add the thyme, sprinkle with the salt and turn to coat evenly. Spread the vegetables out in a single layer.
- Roast until the fennel has caramelized lightly and the carrots have begun to wrinkle slightly, about 35 minutes. Remove from the oven, drizzle with the Pernod and carefully light with a long match. Shake the pan slightly until the flames go out and serve the vegetables immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Vegetable of the Day</i>, by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
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