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Title: Roasted Carrots & Fennel
Categories: Vegetables, Herbs
Yield: 8 servings

2 1/2 lb Medium carrots; peeled,
- halved lengthwise
1 lg Fennel bulb; in 1/2" wedges
1 lg Red onion; in 1/2" wedges
1 md Lemon; thin sliced
1/4 c Olive oil
2 ts Ground coriander
1 ts Ground cumin
1/2 ts Salt
1/4 ts Pepper
Thin sliced fresh basil
- leaves

Set oven @ 375ºF/190ºC.

In a large bowl, combine carrots, fennel, onion and
lemon. Mix oil, coriander, cumin, salt and pepper;
drizzle over carrot mixture and toss to coat. Transfer
to 2 foil-lined 15x10x1-in. baking pans.

Roast 40-50 minutes or until vegetables are tender,
stirring occasionally. Sprinkle with basil.

Lily Julow, Lawrenceville, Georgia

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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