Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, October 21, 2011

Roasted Carrots and Fennel

Speaking of's a great combination, carrots and fennel.  It really makes a difference in a simple dish like this to spring for the organic or farmer's market carrots.  Preheat your oven to 400, cut up your carrots and fennel bulbs, toss in a little bit of extra virgin olive oil, kosher salt, and ground white pepper then pop in the oven.  I like to stir them around a bit after 30 minutes, total cooking time 50 minutes to an hour...and maybe add a couple of chopped garlic cloves five minutes before you pull it out.  A little more kosher salt wouldn't hurt either.

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