Berbere Roasted Carrots Fennel Recipes

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

Berbere Roasted Carrots & Fennel with Oranges image

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.

Ingredients

2 tablespoons olive oil
4 tablespoons unsalted butter
4 fennel bulbs, cored and cut horizontally into 1/2-inch slices
1 pound carrots, peeled and cut into 1-inch chunks
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 2 oranges
1 teaspoon Berbere, recipe follows, plus more for serving
Segments of 2 oranges
1/4 cup fresh mint leaves, torn, plus more for serving
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
6 cardamom pods
4 whole cloves
3 or 4 allspice berries
1/2 cup dried onion flakes
5 dried stemmed and seeded chiles de arbol
3 tablespoons smoked paprika
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg

ROASTED FENNEL AND CARROTS

Fennel and multi-colored carrots are roasted in the oven, highlighting their natural flavor and sweetness. I serve this with chickpea cassava couscous for a vegan and gluten-free meal.

Provided by Buckwheat Queen

Categories Side Dish Vegetables Carrots

Time 35m

Yield 4

Number Of Ingredients 4

Roasted Fennel and Carrots image

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 12.8 g, Fat 7.1 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 319.6 mg, Sugar 4.7 g

Ingredients

2 large fennel bulbs
14 ounces multi-colored carrots
2 tablespoons extra-virgin olive oil
1 teaspoon Sriracha salt

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

Orange-Maple Roasted Carrots and Fennel image

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

Ingredients

4 medium carrots, washed and trimmed
1 medium fennel bulb
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
¼ teaspoon dried thyme
1 tablespoon maple syrup
¾ teaspoon grated orange zest

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

Berbere-Spiced Roasted Carrots, Chickpeas and Onions image

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.

Ingredients

1 pound medium carrots, peeled, ends trimmed (about 4)
1 large red onion, trimmed and cut into 1-inch dice
One 15.5-ounce can chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons Berbere, recipe follows
Kosher salt
5 tablespoons Berbere, recipe follows
1/4 cup red wine
2 tablespoons honey
Kosher salt
1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg

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

Roasted Carrots & Fennel image

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

Ingredients

2-1/2 pounds medium carrots, peeled and cut in half lengthwise
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 medium lemon, thinly sliced
1/4 cup olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Thinly sliced fresh basil leaves