Roasted Fennel & Heirloom Carrots

Aromatic and warming, this dish can accompany a host of entrees , like pork and seafood. Tarragon accentuates the herbal flavors, and the sweetness of the carrots & honey balances the bitterness in the fennel bulbs. Simple preparation.

Ingredients (serves 2)

1 Fennel bulb, quartered

3 medium sized heirloom carrots, halved or quartered

handful of fresh tarragon leaves

Olive Oil

1 tsp of honey

Salt

Black Pepper

Fennel flowers for garnish

Steps

"Dress" the carrots and fennel bulb in olive oil, honey, salt, black pepper for 15-30mins before cooking.

Roast fennel bulb and carrots at 425 degrees for about 25-30mins, until the fennel is browned and softened.

Top with more olive oil, fennel flowers and tarragon.