Ingredients:
- 3 pounds Carrots, peeled
- 1 cup Divina Tangerine & Chili Olives (reserve the brine)
- 2 bulbs Fennel, cleaned and chopped
- 3 tbsp Olive oil
Directions:
- Preheat the oven to 425 degrees
- Combine all ingredients ensuring the vegetables get covered in olive oil and brine from the olives
- Arrange on a sheet pan and bake for 30 minutes
