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

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Appears in Cook's Illustrated November/December 2010

Side Dishes

Vegetables

Vegetarian

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

SERVES4 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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