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Roasted Fennel, Carrots, and Shallots
- 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
Directions:View on Bon Appetit
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