Roasted Carrots and Fennel

By CheeseDiva

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 leave

Preparation

Step 1

Preheat oven to 375°. 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 15x10x1-in. baking pans.
Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.