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Roasted Fennel, Carrots, and Shallots

See full recipe on: Bon Appetit



Ingredients

3 3- to 4-inch-diameter fennel bulbs, tops trimmed, fronds reserved
4 tablespoons extra-virgin olive oil, divided
8 long slender carrots, peeled, cut on deep diagonal into 1/4-inch-thick ovals
12 1- to 1 1/2-inch-diameter shallots, blanched 1 minute, peeled, cut in half through root end
Chopped fresh italian parsley

Nutrition 8 servings

Per Serving % Daily Value
Calories 112
Fat 7g 10%
Carbs 12g 4%
Protein 1g 3%
Fiber 4g 17%
Cholesterol
Sodium 88mg 3%
     
Fat
Carbs
Protein

Preparation






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