LEMON-ROASTED FENNEL & CARROTS

SERVES 6 (AS A SIDE) PREP + COOK 45 MINS

✦ 3 small fennel bulbs, trimmed, thickly sliced, ½ cup fronds reserved

✦ 2 bunches baby carrots, trimmed, ½ cup picked tops

✦ 2 green onions, coarsely chopped

✦ 1 lemon, thinly peeled rind

✦ 2 tbsp extra-virgin olive oil

✦ 1 tbsp honey

✦ 100g pitted Sicilian olives, halved

1 Preheat oven to 220°C. Line a large oven tray with baking paper.

2 Place fennel and carrots on tray. Sprinkle green onions and lemon rind. Drizzle with olive oil and honey. Season to taste. Roast 30 mins or until tender.

3 Serve topped with reserved leaf mixture and olives.