Roasted Carrots and Fennel

Step 1

Preheat an oven to 375°F.

Step 2

Cut the stalks and feathery leaves from the fennel bulb; discard or reserve for another use. Cut the bulb in half lengthwise, then cut each half into wedges about 1/2 inch thick. Cut the carrots in half crosswise if they are long. Place the carrots and fennel in a baking dish or a cast-iron fry pan just large enough to hold them in a single layer. Drizzle with the olive oil, add the thyme, sprinkle with the salt and turn to coat evenly. Spread the vegetables out in a single layer.

Step 3

Roast until the fennel has caramelized lightly and the carrots have begun to wrinkle slightly, about 35 minutes. Remove from the oven, drizzle with the Pernod and carefully light with a long match. Shake the pan slightly until the flames go out and serve the vegetables immediately. Serves 4.

Step 4

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).