I plan to use my kohlrabi in place of the carrots, but I’ll add some beets and carrots too.

Ingredients:
6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact
2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges
3 tablespoons olive oil
3 tablespoons water
1 teaspoon fennel seeds
3/4 teaspoon salt
1/4 teaspoon black pepper

Preparation:
Preheat oven to 450°F.
Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper.
Arrange in 1 layer in a 17- by 11-inch shallow baking pan.
Cover pan with foil and roast vegetables for 10 minutes.
Then uncover and roast, turning occasionally, 20 minutes more.
Roast until vegetables are tender and browned.

As seen in April 2005 Gourmet

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