What's Up Doc (Honey Roasted Carrots and Fennel)

I recently had an epiphany: anything that goes in the oven is considered baked. Which means I really should start "baking" some savory items. Plus, after all the delicious cookies I ate over the holidays, I need to reign it in a bit and "STOP THE MADNESS" as Susan Powter used to say.

 This is a super tasty, easy, throw and go dish that will please even the sweetest tooth at your table.

 Honey Roasted Heirloom Carrots and Fennel




Ingredients:

 1 lb Heirloom Carrots (traditional carrots work too!)
1 large Fennel Bulb - sliced 1/4 inch thick
2 Tbsp Olive Oil
2 Tbsp Honey
Salt and Pepper to taste

 Directions:

 Preheat oven at 425. Line a casserole dish with aluminum foil. Cut the carrots in half and then length-wise. Cut the fennel into thin slices. Place carrots and fennel into the casserole dish. Pour olive oil and honey evenly over the vegetables. Sprinkle salt and pepper and toss. Place in the oven for 40 minutes - be sure to check on the carrots and rotate them 20 minutes in - serve warm, and enjoy.

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