Honey Fennel Carrots



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

Honey Fennel Carrots


1 tsp. Olive oil
1 tsp., whole Fennel seed
16 ounces Carrots, raw (peeled and cut into 1 inch chunks)
1/8 tsp. Salt
1 tsp.. Unsalted butter
1 tsp.. Honey
1 Tbsp., ground Black pepper


Preheat the oven to 325°F.

Using a mortar and pestle or blender, crush the fennel seeds into a fine powder.

Place the olive oil in a medium skillet over medium-high heat.

Add the powdered fennel seeds. Cook, stirring frequently, for about 1 minute.

Add the carrots and toss well, then place the skillet in the oven.

Roast for about 20 minutes, or until the carrots are just tender. Remove from the oven.

Add the salt, butter, honey, and pepper, toss well, and serve.

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Special Diet Information

Click on the icon for information.

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Most candied carrots recipes are way too sweet and the amount of brown suga, molasses, or maple syrup masks the flavor of the carrots. The combination of the unsalted butter and a small amount of honey with the salt balances nicely with the natural sweetness of the carrots.

"I never worry about diets. The only carrots that interest me are the number you get in a diamond."

Mae West