Roasted Carrots and Onions with Fennel Fronds and Honey

Ingredients

• 1 pound carrots, peeled and cut into 1/2-inch pieces
• 1 large onion, cut into 1/2-inch pieces
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fennel fronds, chopped
• 2 tablespoons honey

Directions

1. Preheat oven to 425°F.
2. In a large bowl, toss the carrots and onions with the olive oil, thyme, salt, and pepper until evenly coated.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, stirring once halfway through cooking, until vegetables are tender and lightly browned.
4. Remove from oven and transfer to a serving bowl. Sprinkle with fennel fronds and drizzle with honey.
5. Serve warm.

Interesting Facts

• Carrots are a rich source of beta-carotene, a powerful antioxidant.
• Fennel has been used for centuries as a medicinal herb to aid in digestion.
• Honey has been used since ancient times as a natural sweetener.