Roasted Carrots and Fennel with Toasted Almonds and Lemon

Name: Roasted Carrots and Fennel with Toasted Almonds and Lemon
Yield: Serves 4 to 6
Ingredients: 1 pound, carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting); 1 small, fennel bulb, cored and sliced 1/2 inch thick; 2 tablespoons, unsalted butter, melted; , Table salt and ground black pepper; 1/4 cup, toasted and sliced almonds; 1 teaspoon, lemon juice; 2 teaspoons, chopped fresh parsley leaves

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated November/December 2010

Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.

SERVES 4 to 6

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