Orange Maple Roasted Carrots And Fennel Recipes

ORANGE-MAPLE ROASTED CARROTS AND FENNEL

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.

ROASTED CARROTS & FENNEL

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.

BERBERE ROASTED CARROTS & FENNEL WITH ORANGES

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.

ORANGE MAPLE GLAZED CARROTS

Steps:

• Saute the carrots in butter with optional rosemary, almost to tender crisp in a medium saucepan with high sides and enough room to stir.
• Add the orange and maple flavors, along with cooked bacon and walnuts if using in sauce, add a bit of water if using brown sugar to help it melt. Stir to glaze carrots and reduce glaze over low heat until sticky and hot. Add the salt and adjust sweetness just before serving. The salt really brings out the flavor of the carrots, use less salt if adding bacon as a garnish.
• Garnish with fresh ground pepper, nuts and bacon if desired. The bacon and nuts are optional and can be added either to sauce while cooking or as a garnish.