Raw and Roasted Carrots and Fennel (Alison Roman)

  • 1 large fennel bulb, halved lengthwise and divided
  • 1 bunch small carrots with tops, scrubbed
  • 1 bunch scallions, halved crosswise and divided
  • 1 lemon (3 tbsp lemon juice)
  • Cilantro (1 cup of tender leaves + stems, chopped from 1 bunch)
  • 3 ounces feta cheese, crumbled (about 3/4 cup)

  • 5 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup toasted unsalted pistachios, chopped

  1. Preheat oven to 425°F.
  2. Prepare veggies for roasting
    1. With half the fennel bulb, cut 1/2-inch thick wedges.
    2. Take half the carrots. If they're big, halve or quarter them. 
    3. Add the white half of all the scallions and cut into 3 inch batons
    4. Toss with olive oil, salt, and pepper to coat.
    5. Roast for 20 min or so, tossing occasionally until you see some char. Remove from oven and let cool to room temp.
  3. Prepare raw veggies while others are roasting
    1. Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.
    2. Toast 1/4 cup of pistachios if you need
  4. Combine everything! Add juice of half lemon, ~1 cup of cilantro and carrot tops (or any herb-- green onion, dill, parsley, mint); toss. Sprinkle with salt and pepper. 
  5. Finish: Drizzle with some olive oil, and top with feta and pistachios

From Alison Roman's cookbook, Dining In