Honey Fennel Carrots
Servings
2Serving size
about 1 cupThis recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
Ingredients
| 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 |
Instructions
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
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Lactose
This recipe is safe for those who are lactose intolerant.
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.