Roasted Carrots and Fennel

Ingredients:

• 1 pound rainbow carrots or tender young carrots, halved lengthwise
• 1 large fennel bulb, cored and cut into 1/2-inch slices (reserve a few fronds for garnish)
• 1 small lemon, quartered
• 3 shallots, halved lengthwise
• 2 teaspoons fresh thyme leaves
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

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