Slow-Roasted Fennel and Carrots



Preheat oven to 160°C. Trim and quarter the fennel bulbs. Trim and half carrots lengthwise. Then lay fennel and carrots in a roasting dish and scatter over the caraway seeds. Season with salt and black pepper and drizzle with olive oil. Cook for 1 hour or until the fennel is tender and caramelised.

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