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1
Make the Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
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2
Watch carefully, tossing frequently so the seeds toast evenly.
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3
When light brown and fragrant, pour the seeds onto a plate to cool.
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4
They must be cool before grinding, or they will gum up the blades.
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5
Pour the seeds into a blender and add the salt.
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6
Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
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7
Store in a tightly sealed glass jar in a cool, dry place, or freeze.
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8
Roast Vegetables: Preheat the oven to 425 degrees F.
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9
Put the potatoes in a large pot of cold, well-salted water.Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until the potatoes are almost tender, about 7 minutes.
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10
Add the carrots and simmer for about 1 minute longer.
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11
Drain.
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12
Heat a very large oven proof skillet over high heat.
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13
Add 4tablespoons of the olive oil.
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14
When the oil is hot, add the potatoes and carrots.
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15
Cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10minutes.
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16
Reduce the heat if needed to keep them from burning.
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17
Add the fennel bulb, asparagus, zucchini, Fennel Spice and salt to taste.
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18
Toss well to distribute the seasonings.
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19
Drizzle with the remaining 1 tablespoon oil and toss again.
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20
Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly.
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21
Serve immediately.
