Ingredients
2-1/2 pounds medium carrots, peeled and cut in half lengthwise1 large fennel bulb, cut into 1/2-inch wedges1 large red onion, cut into 1/2-inch wedges1 medium lemon, thinly sliced1/4 cup olive oil2 teaspoons ground coriander1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepperThinly sliced fresh basil leaves
Preparation
Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans.
Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
