Roasted Carrots and Fennel with Toasted Almonds and Lemon

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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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WHY THIS RECIPE WORKS

Cutting the carrots in our recipe into identically sized batons gave us evenly cooked results with the best browning. Precooking the carrots right on the baking sheet kept their moisture in and minimized withering. We buttered and seasoned ...

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