Roast Carrot and Fennel

Ingredients

  • 1 bunch carrot, peeled, cut into lengths
  • 3 baby fennel bulbs
  • 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

Directions

Preheat oven to 190°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to two foil-lined oven tray. baking pans. Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.