Fennel-Roasted Vegetables

Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 8 servings

2 large carrots, peeled and cut on the diagonal into 1/2-inch thick
slices
1/2 pound red onions, each halved and cut into 6 or 8 wedges through
the root end
1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges
through the core
2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal
into 1/2-inch thick slices
1/2 cup extra -virgin olive oil, divided
1 1/2 tablespoons Fennel Spice, recipe follows, or 1 tablespoon fennel
seed, crushed in a mortar or spice grinder
6 to 8 cloves garlic
Sea salt, preferably gray salt

Preheat oven to 425 degrees F.
Prepare all vegetables and place in a large bowl. Cover generously
with olive oil and Fennel Spice Rub. Cover and toss well to combine.
Heat a very large ovenproof skillet over high heat. Add 1/4 cup of the
olive oil. When the oil is hot, add the carrots and cook for about 1
minute, then add the onions and cook, turning occasionally with tongs,
until the vegetables are nicely browned, about 10 minutes. Reduce the
heat if needed to keep them from burning.
Add the fennel bulb, zucchini, additional Fennel Spice Rub or crushed
fennel seed, and salt, to taste. Toss well to distribute the
seasonings. Drizzle with the remaining 1 tablespoon oil and toss
again. Transfer the skillet to the oven and roast until the vegetables
are deeply caramelized, 20 to 25 minutes, stirring them occasionally
so they cook evenly. Serve immediately.


Fennel Spice Rub:

1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan
over medium heat. Watch carefully, tossing frequently so the seeds
toast evenly. When light brown and fragrant, pour the seeds onto a
plate to cool. They must be cool before grinding, or they will gum up
the blades.

Pour the seeds into a blender and add the salt. Blend to a fine
powder, shaking the blender occasionally to redistribute the seeds.
Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Source:
http://www.foodnetwork.com/food/reci..._25524,00.html


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