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Prepare fennel as described above. 3. Place all ingredients on a sheet tray and toss until everything is well combined. 4. Roast fennel for about 40 minutes, turning once during cooking, until itâs soft and beginning to brown on the edges. You can serve this at room temperature, but I prefer it straight from the oven.
Add 2 tablespoons oil, sprinkle with salt and pepper, and toss fennel to coat. Combine carrots and shallots in another large bowl. Add 2 tablespoons oil, sprinkle with salt and pepper, and toss to coat. Spread fennel on 1 hot baking sheet and carrot-shallot mixture on second sheet.Return sheets to oven; roast vegetables 10 minutes. Reverse sheets.Roast vegetables 20 minutes.Turn vegetables over.Roast until tender, 10 to 15 minutes longer.dd 2 tablespoons oil, sprinkle with salt and pepper, and toss to coat. Spread fennel on 1 hot baking sheet and carrot-shallot mixture on second sheet. Return sheets to oven; roast vegetables 10 minutes. Reverse sheets. Roast vegetables 20 minutes. Turn vegetables over. Roast until tender, 10 to 15 minutes longer.