8 Servings 55 min Cook
1 Cup Parsley
3 Bulb Fennel
8 Medium Carrots
4 Tbsp Olive Oil
1 1/4 Grams Shallots
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425F.
Brush 2 large rimmed baking sheets with oil; warm sheets in oven 10 minutes.
Quarter fennel bulbs through core.
Cut each quarter into 3 wedges; place in large bowl.
Add 2 tablespoons oil, sprinkle with salt and pepper, and toss fennel to coat.
Peel carrots and cut on a diagonal 1/4 inch thick ovals.
Blanch shallots for 1 minute.
Peel and cut in half through root end.
Combine carrots and shallots in another large bowl.
Add 2 tablespoons oil, sprinkle with salt and pepper, and toss to coat.
Spread fennel on 1 hot baking sheet and carrot-shallot mixture on second sheet.
Return sheets to oven; roast vegetables 10 minutes.
Reverse sheets.
Roast vegetables 20 minutes.
Turn vegetables over.
Roast until tender, 10 to 15 minutes longer.
Arrange vegetables on platter.
Sprinkle with parsley.
Garnish with fennel fronds.
