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Heat oven to 400 degrees.
Bring a large pot of water to a boil.
It is not necessary to peel the carrots.
Slice the carrots lengthwise, then cut in half across the middle.
If the carrots are small, leave them whole.
Place in boiling water for 5 minutes.
Drain and pat dry.
Trim the fennel bulbs into vertical slices.
Place the carrots and fennel slices together on a cookie sheet and toss evenly with olive oil.
Sprinkle with kosher salt and fresh cracked black pepper.
Roast for 30 minutes.
Finish with a drizzle of olive oil and chopped fennel fronds or other herbs, such as parsley, chives or basil.