Roasted Carrots with Fennel-Brown Butter
Sweet roasted carrots are elevated with nutty brown butter, aromatic fennel seeds, and a bright touch of lemon. Topped with fresh carrot greens, this elegant side dish combines earthy and sophisticated flavors.
Ingredients
- •1½ pounds carrots
- •1½ tablespoons olive oil
- •½ teaspoon sugar
- •½ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •1½ teaspoons fennel seeds
- •1½ tablespoons unsalted butter
- •1½ teaspoons fresh lemon juice
Cooking Instructions
- 1.
Preheat oven to 425°F. Trim carrot tops and coarsely chop. Measure out 2 Tbsp. carrot tops and set aside; reserve any remaining carrot tops for another use. Peel carrots, slice in half lengthwise, then cut into 2" pieces.
10 min
- 2.
Toss carrots with oil, sugar, salt, and pepper on a rimmed baking sheet. Arrange in a single layer and roast carrots, stirring halfway through, until tender and lightly caramelized, 25-35 minutes.
30 min
- 3.
Meanwhile, lightly crush fennel seeds using a mortar and pestle or the bottom of a heavy pan. Melt butter in a medium skillet over medium heat, then stir in crushed seeds. Cook, stirring occasionally, until foam subsides and butter becomes fragrant, nutty, and golden brown, 3-5 minutes. Transfer butter mixture to a medium bowl.
5 min
- 4.
Once carrots are roasted, add them to butter mixture and toss to coat. Add lemon juice and toss to coat. Serve carrots topped with reserved carrot tops.
5 min
