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Fennel Roasted Vegetables
Ingredients
2 large carrots, peeled and cut on the diagonal
into 1/2 inch thick slices
1 large red onion, halved and cut into 6 or 8 wedges
1 fennel bulb, halved lengthwise, cut into 1/2 inch wedges through
the core
2 zucchini, ends trimmed, halved lengthwise and cut on the diagonal
into 1/2 inch pieces
1 red pepper, cut into large chunks
1 yellow pepper, cut into large chunks
1/2 cup extra virgin olive oil
1 tablespoon fennel seed, crushed in a mortar or spice grinder
Sea salt
White pepper
2 teaspoons coriander
Instructions
Preheat oven to 425 degrees F.
Prepare all vegetables.
Heat a large oven proof skillet over high heat.
Add olive oil.
When oil is hot, add the carrots and cook about 1 minute, then add
onions. Cook turning occasionally until browned, about 5-10 minutes.
Reduce heat if needed to keep from burning.
Add the fennel, zucchini and peppers.
Add spices and toss well to distribute the seasonings.
Transfer to oven and roast until vegetables are caramelized, about
20 minutes, stirring occasionally.
Serve immediately.
Servings
Serves 5-6
Source: Inspired by a recipe courtesy of Michael Chiarello
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