2 bunches organic baby carrots, scrubbed and sliced in half (or 1 bunch large carrots, sliced in half and then in quarters)
2 small shallots (or 1 large), ends trimmed and sliced with half-inch thickness
2 teaspoons extra virgin olive oil, plus more to finish
sea salt + fresh ground pepper
1 honeycrisp apple, cored and shaved thin (using a mandolin or a sharp knife)
handful fresh parsley, roughly chopped
juice from half of 1 blood orange
1 tablespoon toasted sesame seeds, to top
Instructions
preheat oven to 375°. line a rimmed baking sheet with parchment paper. set aside
heat a small pan over medium-low heat, add fennel seeds; shake pan back and forth a few times so they don’t burn or stick. toast seeds for 3-4 minutes, until fragrant and slightly brown. remove from heat and place in a mortar; once cooled, grind with pestle. set aside
in a large bowl, combine sliced carrots, shallots, crushed fennel, olive oil, and salt and pepper to taste. turn out onto the prepared baking sheet and roast in oven for 20-25 minutes, until lightly browned and tender. set aside and let cool slightly
in a serving bowl, combine the roasted carrots and shallots with shaved apples, toss in the chopped parsley, drizzle with olive oil, blood orange juice, and toasted sesames; taste and adjust seasoning. serve warm or at room temperature
