Roasted Fennel, Carrots, And Shallots

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
110
FAT
23%
CHOL
0%
SOD
6%

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Ingredients for 8 servings

3 3- to 4-inch-diameter fennel bulbs, tops trimmed, fronds reserved

4 tablespoons extra-virgin olive oil, divided

8 long slender carrots, peeled, cut on deep diagonal into 1/4-inch-thick ovals

12 1- to 1 1/2-inch-diameter shallots, blanched 1 minute, peeled, cut in half through root end

Chopped fresh Italian parsley

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