Active Time

　　15 min

　　Total Time

　　45 min

　　If you're making this entire menu in a single oven, roast the vegetables and bake the souffléed gnocchi while the lamb stands (increase the oven temperature as soon as the lamb comes out).

　　

Ingredients

Makes 6 servings

　　6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact

　　2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges

　　3 tablespoons olive oil

　　3 tablespoons water

　　1 teaspoon fennel seeds

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)

　　

Step 2

Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.