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.
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.