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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a tasty and different side-dish. It goes great next to simple baked chicken. Ingredients:
2 medium fennel bulbs, halved, cored and cut into 1 inch pieces |
1 pound carrots, peeled and cut into 1 inch pieces |
1/4 cup extra virgin olive oil |
1 tablespoon fresh lemon juice |
1 tablespoon finely grated lemon zest (get the zest before you get the juice) |
2 teaspoons fresh thyme leaves, minced |
2 cloves garlic, minced |
salt and pepper, to taste |
Directions:
1. Heat oven to 275 degrees F
2. In a large baking dish, toss the fennel with the carrots, olive oil, lemon juice, zest, thyme and garlic. Season with salt and pepper. Spread the vegetables evenly in the pan. Cover tightly with foil and bake for 2 hours. The vegetables should be very tender.
3. Warm a 10 - 12 inch heavy skillet over medium-high heat. Working in batches, add the vegetables and their juices and cook, stirring gently until slightly browned, about 8 minutes per batch. Put in a warm serving dish; garnish with minced fennel fronds, if desired.
4. LindySez Party Tip: The carrots and fennel can be prepared and baked up to 2 days before. Place covered in the refrigerator; finish by frying them prior to serving.
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