Roasted Cumin Carrots and Fennel
Ingredients
- 2 fennel bulbs, chopped
- 4 carrots, chopped
- 2 tsp cumin powder
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 375 degrees F.
- Toss the chopped fennel bulbs, carrots, olive oil, cumin, salt and pepper in a large mixing bowl.
- Transfer to a 9x13 inch baking sheet and bake for 30 minutes, or until slightly browned and tender.