It's very easy to make and the natural sweetness of the carrots and fennel work well together. It works well with most everything, from pork and chicken to fish.
Peel one pound of carrots and trim ends. If the carrot is thicker than an inch and a half or so split it lengthwise.
Cut one large fennel bulb in half from top to bottom and cut out the core. Slice the bulb into half inch wide slices trying to cut across the grain so that you don't end up with long stringy bits.
Put all the vegetables on a large baking sheet. Use two if necessary, you don't want them crowded or in more than a single layer. Drizzle with a couple tablespoons of olive oil and salt and pepper. Toss the vegetables around in the oil to coat. Place in a 400 degree I've for 15-20 minutes. Pull out and stir around, trying to flip them over to the other side much as possible and pull the vegetables that were at the edge toward the middle as much as possible because the edges of the pan will be cooking/browning faster. Place back in oven for 15 more minutes or until nicely browned.
