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     Title: Roasted Carrots & Fennel
Categories: Vegetables, Herbs
     Yield: 8 servings

 2 1/2 lb Medium carrots; peeled,
          - halved lengthwise
     1 lg Fennel bulb; in 1/2" wedges
     1 lg Red onion; in 1/2" wedges
     1 md Lemon; thin sliced
   1/4 c  Olive oil
     2 ts Ground coriander
     1 ts Ground cumin
   1/2 ts Salt
   1/4 ts Pepper
          Fresh basil leaves;
          - thin sliced

 Set oven @ 375°F/190°C.

 In a large bowl, combine carrots, fennel, onion, and lemon. Mix oil,
 coriander, cumin, salt, and pepper; drizzle over carrot mixture and
 toss to coat. Transfer to 2 foil-lined 15x10x1" baking pans.

 Roast 40-50 minutes or until vegetables are tender, stirring
 occasionally. Sprinkle with basil.

 Recipe by Lily Julow, Lawrenceville, Georgia

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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