full post to come, but here's the skinny:


1 bunch carrots, halved and then each half cut into quarters. (8 long matchsticks resulting from each carrot)

1 large fennel bulb, fronds cut off, halved and then sliced moderately thin

2 glugs olive oil

2 tbsp pomegranate molasses

1 tbsp maple syrup

1 tsp kosher salt

1 tsp fine black pepper

1/4 cup pine nuts

1/4 cup chopped fennel fronds


Preheat oven to 425. Toss everything together in a large bowl, except fennel fronds and pine nuts. Spread onto a baking sheet. Bake in oven for 15-20 minutes, until carrots and fennel are just tender. Toast pinenuts in a dry skillet, tossing often and watching carefully to avoid burning. It usually takes 2 minutes. Toss fennel-carrot mixture with pinenuts and fennel fronds. Serve with tandoori-ish chicken