In The Kitchen: Roasted carrots and fennel


1 bulb fennel, sliced (reserve some fennel fronds for garnish)
1 pound carrots, sliced on a diagonal
1 medium onion, sliced
1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon brown sugar
salt & pepper to taste


Preheat oven to 450 degrees, using convection mode if you have it. In a large bowl toss together all of the ingredients, until all veggies are coated and seasoned. Pour vegetables evenly onto a large sheet pan. Roast at 450 degrees for 20-30 minutes, stirring once halfway through. When vegetables are tender and carmelized remove from oven. Garnish with fennel fronds and enjoy!

Notes: The easiest way to slice a fennel bulb is to slice the bulb in half. Remove the main core. Then slice it lengthwise.