Recipes | Roasted Fennel, Carrots, Shallots and Baby Red Skins

Roasted Fennel, Carrots, Shallots and Baby Red Skins

Serves 4 to 5.

This combo of roasted vegetables is quite versatile. Use it as a side to roast tenderloin of beef, pan-seared lamb chops, baked ham or roast chicken. Don't expect any leftovers.

• 5 to 6 tbsp. olive oil, plus extra for oiling the baking sheet

• 2 medium fennel bulbs (1¹/₂lb.), halved lengthwise, tough cores removed and halves cut, lengthwise, into¹/₂in.-thick wedges

• 1 lb. small red skin potatoes (about 2 in. in diameter), scrubbed but not peeled, quartered

•¹/₂lb. carrots, preferably large carrots, peeled and cut on the diagonal into 1/2-in. thick slices

• Kosher salt and coarsely ground black pepper

• 1 tsp. dried thyme

• Fleur de sel, optional

• 2 to 3 fresh thyme sprigs for garnish, optional

Directions

Arrange fennel in a single layer on a third of the baking sheet, then arrange potatoes in a single layer on another third. Finally, arrange the carrots and shallots in a single layer on the remaining third of the sheet. Drizzle all vegetables with 5 tablespoons olive oil and toss them lightly to coat on all sides with oil. If needed, toss with an additional tablespoon of olive oil. Season vegetables with 1 teaspoon salt,¹/₂teaspoon pepper and with the dried thyme.

Roast vegetables until they are tender and golden brown around the edges, 40 to 50 minutes. Stir vegetables with a metal spatula every 10 minutes while roasting to prevent them from sticking to the pan. (The vegetables can be roasted 4 hours ahead; leave in the roasting pan at cool room temperature. Reheat in a preheated 350-degree oven until warm, 10 to 15 minutes. If vegetables start to brown too much, cover loosely with a sheet of aluminum foil.)

When done, transfer vegetables to a serving plate. Taste and season with more kosher salt (or if desired, with fleur de sel) and pepper. Garnish the center of the plate with fresh thyme sprigs, if desired.

Nutrition information per serving:

Calories269Fat14 gSodium91 mgSaturated fat2 g

Protein4 gCholesterol0 mgDietary fiber7 g