Naturally sweet carrots are perfectly balanced by a nutty, fragrant brown butter. If you can't find carrots with tops, substitute 2 Tbsp. coarsely chopped fresh parsley.
Recipe information
Total Time
45 minutes
Yield
Serves 4
Ingredients
1½
1
½
½
¼
1½
1½
1½
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 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.
Step 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.