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      Title: Roasted Carrots & Fennel
 Categories: Vegetables, Herbs
      Yield: 8 servings

  2 1/2 lb Medium carrots; peeled,
           - halved lengthwise
      1 lg Fennel bulb; in 1/2" wedges
      1 lg Red onion; in 1/2" wedges
      1 md Lemon; thin sliced
    1/4 c  Olive oil
      2 ts Ground coriander
      1 ts Ground cumin
    1/2 ts Salt
    1/4 ts Pepper
           Fresh basil leaves;
           - thin sliced

  Set oven @ 375°F/190°C.

  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 2 foil-lined 15x10x1" baking pans.

  Roast 40-50 minutes or until vegetables are tender, stirring
  occasionally. Sprinkle with basil.

  Recipe by Lily Julow, Lawrenceville, Georgia

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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