ORANGE-MAPLE ROASTED CARROTS AND FENNEL
Roasting carrots and fennel brings out their natural sweetness; tossing them with maple and orange zest takes them to a whole other level! This simple recipe pairs well with roasted pork or grilled fish.
Provided by France C
Categories Side Dish Vegetables Carrots
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
- Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 13.7 g, Fat 7 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 363.9 mg, Sugar 6 g
BERBERE ROASTED CARROTS & FENNEL WITH ORANGES
This side starts as something very familiar--roasted vegetables. But the berbere makes the sweet carrots and fennel taste earthier and the orange gives the dish a sprightly edge. Two little changes, but so much complexity. When you drive through Ethiopia, you will see women on the roadsides selling chiles, ginger, and garlic. Others sell spices--coriander, fenugreek, allspice, cardamom. These are some of the ingredients you need to make berbere, the spice mix that permeates every aspect of Ethiopian food. It is a deep red, the color of red clay. It's not a fiery mix. Cooked long and slow, berbere is earthy; added later, it can be lively and bright. When I discovered it, I couldn't wait to begin playing with it. I hope you will, too.
Provided by Marcus Samuelsson
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat the oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the fennel and carrots and season with salt and pepper. Toss to coat, then add the remaining 2 tablespoons butter and cook until the vegetables soften and start to brown, about 5 minutes. Add the orange juice and berbere. Toss to combine and turn the heat to low. Add the orange segments and mint.
- Transfer the vegetables to a serving bowl and top additional berbere and mint leaves.
- Put the coriander seeds, fenugreek seeds, peppercorns, cardamom pods, cloves and allspice berries into a small skillet over medium heat. Toast, swirling the skillet, until fragrant, about 4 minutes. Pour the seeds into a spice grinder and cool. Add the onion flakes and chiles de arbol. Grind to a fine powder. Transfer the spice powder to a bowl and whisk in the paprika, salt, cinnamon, ginger and nutmeg. Store in a sealed jar, out of the light, for up to 6 months.
ROASTED CARROTS AND ONIONS WITH FENNEL FRONDS AND HONEY
Lightly sweet and citrusy roasted carrots with the bright flavor and color of fennel fronds make a delicious side dish!
Provided by SunnyDaysNora
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
- Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
- Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 21.7 g, Cholesterol 10.2 mg, Fat 8.6 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 179.1 mg, Sugar 16.3 g
BERBERE-SPICED ROASTED CARROTS, CHICKPEAS AND ONIONS
This is one of my favorite sheet pan meals. The protein from the chickpeas makes it a complete meal, especially with a cooling dollop of Greek yogurt on the side. You could also use this as a side to roasted chicken or fish fillets or toss with hearty, leafy greens for a substantial fall or winter salad. Feel free to substitute other canned beans or vary the root vegetables (a few parsnips are really nice!) to suit your taste.
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the carrots and onions: Preheat the oven to 400 degrees F with a rimmed baking sheet on the bottom rack. To cut the carrots, hold a carrot at a 45-degree angle on your cutting board and slice a 1-inch chunk off, rotate the carrot a quarter turn and slice off another chunk. Continue to the end of the carrot and cut all of the carrots this way. (This is a "roll" or "oblique cut," a good technique for cutting long vegetables to give lots of surface area for browning.) Toss the carrots in a large bowl with the onion, chickpeas, olive oil, berbere and 1/2 teaspoon salt. Spread on the preheated baking sheet and roast until the vegetables are tender and nicely caramelized, about 25 minutes.
- For the awaze sauce: While the carrots and onions roast, place the berbere in a small bowl. Stir in the red wine, honey and 1 teaspoon salt. The sauce should be thick but still able to drizzle. (This makes more awaze than you'll need for the recipe, but it keeps for up to a week in the fridge in an airtight container).
- Mound the carrots and onions on a serving platter and drizzle with a few tablespoons of awaze sauce. Serve warm.
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer. Makes about 1/2 cup.
BERBERE ROASTED CARROTS, FENNEL & MINT
Make and share this Berbere Roasted Carrots, Fennel & Mint recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF. Toss carrots and fennel with olive oil, salt, pepper and RawSpiceBar's Berbere until well coated. Place on foil-lined baking sheet or roasting pan & roast for 20 minutes. Turn vegetables & roast for an additional 10 minutes, or until tender with a fork.
- Remove from oven & let cool, toss with chopped mint and serve. Enjoy!
Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 56.1, Carbohydrate 7.9, Fiber 3.1, Sugar 0.7, Protein 1.2
ROASTED CARROTS & FENNEL
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
BRAISED FENNEL WITH CARROTS AND POTATOES
The slightly aniseed taste of fennel is a great match with carrots and potatoes, so I combined them all in this original recipe. It's a real treat served as a side dish with roast pork and gravy!
Provided by Kookaburra
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the top off the fennel, reserving feathery leaves.
- Chop feathery leaves finely and reserve.
- Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
- Melt butter in a large saucepan or dutch oven.
- Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
- Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
- Add chicken stock, wine and fennel leaves and heat until simmering.
- Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
- Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
- Taste and add extra seasoning if required.
BERBERE ROASTED CARROTS & FENNEL
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF. Toss carrots and fennel with olive oil, salt, pepper and RawSpiceBar's Berbere until well coated. Place on foil-lined baking sheet or roasting pan & roast for 20 minutes. Turn vegetables & roast for an additional 10 minutes, or until tender with a fork.
- Remove from oven & let cool, toss with chopped mint and serve. Enjoy!
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