1 large fennel bulb, halved lengthwise and divided
1 bunch small carrots with tops, divided
1 bunch scallions, halved crosswise and divided
5 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons fresh lemon juice
1 cup chopped fresh cilantro (tender leaves and stems, from 1 bunch)
3 ounces feta cheese, crumbled (about 3/4 cup)
1/4 cup toasted unsalted pistachios, chopped
Preheat oven to 425°F.
Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. Trim tops from carrots, and chop tops to equal 1 cup; set aside. Scrub carrots (do not peel), and add half of carrots to fennel wedges. Add half of scallions and 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast at 425°F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally. Remove from oven; cool to room temperature.
Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.
Add cooled roasted vegetables to raw vegetables in bowl. Add juice, cilantro, and carrot tops; toss. Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios. Serve immediately, or let stand at room temperature 1 hour.