Roasted carrots and fennel

As I mentioned in an earlier post, I tried grilling fennel, but it ended up tasting too much like licorice for our tastes.  I've found that roasting it is a far better cooking method.  This time, I roasted it with carrots, but I've also roasted it with parsnips.  Any root veggies would probably work with it.

 I cut the fennel bulb in half, then cut each half into slices.

Roast the veggies at 375 for about an hour.  I stir every 20 minutes for the first two times (i.e., first 40 minutes of cooking), then check and stir every 10 minutes.

 The key is to roast until the fennel is soft and browning.

Then it no longer tastes like licorice.  Husband approves of this fennel preparation.