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Smoked romesco sauce on top of this roasted trio of baby carrots, fingerling potatoes and fennel bulbs will make you sing Hallelujah thanks to it intensely fresh and tangy wood-fired flavor.
1 Pound slender rainbow carrots or regular carrots with tops on
2 fennel bulbs, stalks and cores removed and halved
1 Pound fingerling potatoes, washed and halved lengthwise
1/4 Cup olive oil
kosher salt
1 Tablespoon thyme or rosemary leaves
: 500 ˚F
1 Pound slender rainbow carrots or regular carrots with tops on
2 fennel bulbs, stalks and cores removed and halved
1 Pound fingerling potatoes, washed and halved lengthwise
1/4 Cup olive oil
kosher salt
1 Tablespoon thyme or rosemary leaves
: 500 ˚F