Roasted Fennel & Carrots

Ingredients

• 2 Medium Joe’s Premium Fennel bulbs

• 6 Medium Carrots, can be any color

• Olive Oil

• Salt & Pepper

Instructions

1. Preheat oven to 425 degrees.

2. Wash fennel & carrots. Trim fennel bulbs by removing large stalks. Cut fennel bulbs in half lengthwise and cut again in 1/2 in ch thick pieces. Slice carrots in half and lengthwise in about 3-4 inch pieces.

3. Place cut fennel and carrots on baking sheet. Coast lightly with olive oil and salt and pepper.

4. Back in oven for 25- 30 minutes or until browned and easy to pierce with fork.

5. Remove from oven and mangia.

Notes

• If cooking over BBQ place in disposable tin & cover with foil

• Pairs well with lamb and chicken

• This recipe doesn’t call for Parmesan cheese but you can add Parmesan cheese before roasting.