Roasted Caraway Carrots

Name: Roasted Caraway Carrots
Total time: 30 min
Ingredients: 1 ½ pounds carrots, peeled, halved, and cut into 4- to 5-inch sticks; 1 medium fennel bulb, trimmed, cored, quartered, and thinly sliced; 2 tablespoons olive oil; 1 ½ teaspoons salt; 1 ½ teaspoons ground coriander; 1 teaspoon ground caraway; ½ teaspoon caraway seeds, toasted; Tangy Fennel Aioli (optional)

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Total: 30 minutes

Author : Kaleb Wyse

Ingredients

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1 ½ pounds carrots, peeled, halved, and cut into 4- to 5-inch sticks1 medium fennel bulb, trimmed, cored, quartered, and thinly sliced2 tablespoons olive oil1 ½ teaspoons salt1 ½ teaspoons ground coriander1 teaspoon ground caraway½ teaspoon caraway seeds, toastedTangy Fennel Aioli (optional)

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Instructions

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Step 1

Preheat oven to 425°F. Place carrots and fennel in a 15x10-inch baking pan. Drizzle with 2 Tbsp. olive oil and sprinkle with the salt, coriander, ground caraway, and caraway seeds. Toss to combine; spread evenly in pan.

Step 2

Bake 20 minutes or until carrots are crisp-tender and starting to brown, stirring once. If you want to brown the carrots a little more, preheat broiler and broil 4 inches from the heat for 2 minutes. Serve warm or at room temperature with Fennel Aioli, if desired. Serves