Ingredients:
- 3 3-to 4-inch-diameter fennel bulbs, tops trimmed, fronds reserved
- 8 long slender carrots, peeled, cut on deep diagonal into 1/4-inch-thick ovals
- 12 1-to 1 1/2-inch-diameter shallots, blanched 1 minute, peeled, cut in half through root end
Directions:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Brush 2 large rimmed baking sheets with oil; warm sheets in oven 10 minutes.
- Quarter fennel bulbs through core. Cut each quarter into 3 wedges; place in large bowl. Add 2 tablespoons oil, sprinkle with salt and pepper, and toss fennel to coat.
- Combine carrots and shallots in another large bowl. Add 2 tablespoons oil, sprinkle with salt and pepper, and toss to coat. Spread fennel on 1 hot baking sheet and carrot-shallot mixture on second sheet. Return sheets to oven; roast vegetables 10 minutes. Reverse sheets. Roast vegetables 20 minutes. Turn vegetables over. Roast until tender, 10 to 15 minutes longer.
- Arrange vegetables on platter. Sprinkle with parsley. Garnish with fennel fronds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.42 Kcal (274 kJ) | ||
| Calories from fat | 66.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 11% | |
|---|---|---|---|
| Sodium | 0.15mg | 0% | |
| Potassium | 0.07mg | 0% | |
| Amount Per 100 g | |||
| Calories | 884 Kcal (3701 kJ) | ||
| Calories from fat | 900 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100g | 11% | |
|---|---|---|---|
| Sodium | 2mg | 0% | |
| Potassium | 1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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