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Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F/220°C. Brush 2 large rimmed baking sheets with oil; warm sheets in oven 10 minutes.
Quarter fennel bulbs through core. Cut each quarter into 3 wedges; place in large bowl. Add 2 Tbsp oil, sprinkle with salt and pepper, and toss fennel to coat.
Combine carrots and shallots in another large bowl. Add 2 Tbsp oil, sprinkle with salt and pepper, and toss to coat. Spread fennel on 1 hot baking sheet and carrot-shallot mixture on second sheet.
Return sheets to oven; roast vegetables 10 minutes.
Reverse sheets. Roast vegetables 20 minutes.
Turn vegetables over. Roast until tender, 10-15 minutes longer.
Arrange vegetables on platter. Sprinkle with parsley. Garnish with fennel fronds.
Tags: dairy-free, dinner, Easter, egg-free, eggless, gluten-free, holiday, nut-free, Passover, Seder, side, veg, vegan, vegetarian
Bon Appetit