Roasted Carrots and Fennel with Toasted Almonds and Lemon

By norsegal8

Ingredients

• 1 pound carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting)
• 1 small fennel bulb, cored and sliced 1/2 inch thick
• 2 tablespoons unsalted butter, melted
• Table salt and ground black pepper
• 1/4 cup toasted and sliced almonds
• 1 teaspoon lemon juice
• 2 teaspoons chopped fresh parsley leaves

Details

Servings 4

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots and fennel with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.

2. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Toss with almonds, lemon juice, and parsley, transfer to serving platter, season with salt and pepper to taste, and serve.