Roasted Carrots with Fennel-Brown Butter
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Roasted Carrots with Fennel-Brown Butter

👤 4 servings easy epicurious.com ↗

The Epicurious Test Kitchen elevates a simple carrot side dish with the perfect balance of naturally sweet roasted carrots and a nutty, fragrant brown butter infused with fennel seeds and bright lemon juice. This elegant yet easy recipe transforms humble carrots into a show-stopping vegetable dish that's sure to impress at any dinner table. If you can't find carrots with tops, simply substitute 2 tablespoons of coarsely chopped fresh parsley.

VegetarianEasy

Ingredients

  • 1.5 lb medium carrots
  • 1.17 tbsp olive oil
  • 0.5 tsp sugar
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly ground black pepper
  • 1.5 tsp fennel seeds
  • 1.5 tbsp unsalted butter
  • 1.5 tsp fresh lemon juice

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.
  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.
  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.
  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.

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