2 fennel bulbs (fronds reserved)
8 medium carrots
2 cups cipollini onions
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 tablespoon finely chopped parsley
2 teaspoons chopped reserved fennel fronds
Rinse the fennel bulbs and remove stem and fronds, reserving fronds. Quarter the bulbs lengthwise and remove tough center core. Slice quarters into 2–3 wedges each. Rinse and peel carrots, slice lengthwise, and then cut diagonally into 2-inch pieces. Peel skins from cipollini .
Place all vegetables onto a sheet pan, drizzle with the olive oil, and toss to coat. Set pan in the oven and roast, stirring occasionally for about 30 minutes, or until vegetables are softened and lightly browned. Remove from oven and then add salt, parsley, and fennel fronds. Toss well to combine and serve.