Veggie Box carrots
Veggie Box fennel
1 1/2 Tablespoons olive oil
1 1/4 teaspoon salt
1/4 teaspoon cayenne pepper

1 1/2 Tablespoons olive oil 1 1/4 teaspoon salt 1/4 teaspoon cayenne pepper

Preheat oven to 400 degrees. Remove the top stem
ends from the carrots. Slice the carrots diagonally
into 1 1/2 inch pieces. Towards the top of each
carrot the pieces may get wider; slice these wide
pieces lengthwise so all pieces are a somewhat
uniform width. Slice the white part of each fennel
bulb into thin bite-sized pieces. Place the fennel
pieces and carrots into a large bowl and toss with
olive oil, kosher salt, black pepper and a pinch of
cayenne pepper until evenly coated. Spread the
vegetables out across two baking sheets. Place the
sheets in the oven and let the vegetables roast for
20 minutes. Stir the vegetables and change rack
positions on the baking sheets, then continue to
roast for another 10-30 minutes, stirring every 5
minutes, until the largest carrot piece is tender.
Cook time may vary quite a bit based on the
thickness of the carrots.