Roasted Carrots with Fennel-Brown Butter
Roasted Carrots with Fennel-Brown Butter is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.