Name: Roasted Fennel, Carrots, and Shallots
Cook time: 55 minutes
Yield: 8 Servings
Ingredients: 3 3- to 4-inch-diameter fennel bulbs, tops trimmed, fronds reserved; 4 tablespoons extra-virgin olive oil, divided; 8 long slender carrots, peeled, cut on deep diagonal into 1/4-inch-thick ovals; 12 1- to 1 1/2-inch-diameter shallots, blanched 1 minute, peeled, cut in half through root end; Chopped fresh Italian parsley

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Seared cut of meat next to olive oil mashed potatoes and pieces of fennel and carrot

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