Ingredients:
- 1 bunch rainbow carrots, tops trimmed to 1 inch (2.5 cm) and larger carrots halved lengthwise
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. smoked paprika
- 1 tsp. whole fennel seeds
- Kosher salt and freshly ground black pepper
- 1 Tbs. fresh lemon juice
- 1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley leaves
Directions:
Preheat an oven to 375°F (190°C).
In a large bowl, toss the carrots with the olive oil, paprika and fennel seeds. Season with salt and pepper.
Spread the carrots evenly in a large ovenproof sauté pan. Transfer to the oven and roast until the carrots are tender, about 20 minutes.
Transfer the carrots to a serving platter. Drizzle with the lemon juice and sprinkle with the parsley. Serve warm or at room temperature. Serves 4.
Williams Sonoma Test Kitchen