Roasted Carrots with Fennel-Brown Butter

side vegetarian kid-friendly high fiber low/no sugar carrot healthy low cholesterol pescatarian wheat/gluten-free peanut free tree nut free soy free kosher small plates

The Epicurious Test Kitchen

Serves 4

Source

Ingredients

1 1/2 pounds medium carrots, with green tops, if available

1 tablespoon plus 2 teaspoons olive oil

1/2 teaspoon sugar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons fennel seeds

1 1/2 tablespoons unsalted butter

1 1/2 teaspoons fresh lemon juice

Method

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.

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.

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.

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.