Roasted Carrots and Fennel with Toasted Almonds and Lemon

Follow the recipe for Roasted Carrots, reducing the amount of carrots to 1 pound. Add ½ large fennel bulb, cored and sliced ½ inch thick, to the bowl with the carrots and roast as directed. Toss the roasted vegetables with ¼ cup toasted sliced almonds, 1 teaspoon juice from 1 lemon, and 2 teaspoons chopped fresh parsley leaves before serving in step 2.

Roasted Carrots and Parsnips with Rosemary

Follow the recipe for Roasted Carrots, reducing the amount of carrots to 1 pound. Add ½ pound peeled parsnips, cut like the carrots, and 1 teaspoon chopped fresh rosemary leaves to the bowl with the carrots and roast as directed. Toss the roasted vegetables with 2 teaspoons chopped fresh parsley leaves before serving in step 2.