2 large fennel bulbs, halved, stalks removed, core removed
2-3 Tablespoons olive oil
6 medium carrots, peeled and cut on the diagonal, about ¼-inch
8 medium shallots, peeled and halved or sliced
1 head garlic, peeled and cut in half lengthwise
1 Tablespoon fresh thyme leaves
1 Tablespoon fresh rosemary, chopped
Salt and freshly ground black pepper, to taste
3 Tablespoons toasted pine nuts, optional, for garnish
Instructions
Heat oven to 425 degrees F. Slice the halved fennel pieces into ¼-inch wedges and transfer to a large bowl. Add the olive oil, carrots, shallots, garlic (squeeze out the cloves first), thyme, rosemary, and salt and pepper to taste. Toss well until everything is coated.
Transfer to a rimmed baking sheet and roast until tender, about 35 to 40 minutes. Spoon into a serving dish and sprinkle with the toasted pine nuts. Serve hot.
Recipe by The Culinary Cellar at https://theculinarycellar.com/35600-2/