Roasted fennel and carrots
Olive oil cooking spray
4 medium, peeled and thinly sliced
Uncooked fennel bulb(s)
2 medium, trimmed and thinly sliced
¼ tsp, or less to taste
¼ tsp, freshly ground, or less to taste
2 tsp, navel, minced, optional
- Preheat oven to 425ºF. Coat a large roasting pan with cooking spray.
- Place carrots and fennel in a single layer in prepared pan; coat with cooking spray. Roast, stirring once or twice, until vegetables begin to turn lightly golden, about 15 to 20 minutes. Season to taste with salt and pepper; sprinkle with zest. Yields about 1/2 cup per serving.