Wednesday, October 3, 2012




roasted fennel & baby carrots
photo: armelle habib




12  baby carrots, peeled and trimmed leaving 1 cm of the stems intact
1 medium bulb of fennel, stalks discarded, cut in quarters and each quarter cut in three
olive oil
1 teaspoon fennel seeds
sea salt & black pepper
a pinch of coarse sea salt

preheat the oven to 200 ºC

toss the carrots and fennel generously with olive oil, sea salt, freshly ground black pepper and the fennel seeds.
arrange the vegetables in 1 layer in a shallow baking pan. 
cover with foil and roast for 20 minutes. remove foil and roast for 20 to 30 minutes more, until the vegetables are tender and slightly browned.
sprinkle with a pinch of coarse sea salt, black pepper and a drizzle of olive oil.





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