Roasted Carrots and Fennel | Williams Sonoma
Roasted Carrots and Fennel This is a memorable dish, beautifully accented by the colorful hue of the carrots and elevated by the anise essence of the fennel.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Ingredients
- 1 large or 2 medium fennel bulbs
- 1/2 lb. multicolored baby carrots
- 1 1/2 Tbs. olive oil
- 3 or 4 fresh thyme sprigs
- 1/2 tsp. salt
- 1 1/2 Tbs. Pernod<br>
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