Roasted Fennel and Carrots Recipe

Ingredients

• 2-1/2 pounds medium carrots, peeled and cut in half lengthwise
• 1 large fennel bulb, cut into 1/2-inch wedges
• 1 large red onion, cut into 1/2-inch wedges
• 1 medium lemon, thinly sliced
• 1/4 cup olive oil
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Thinly sliced fresh basil leaves