Active Time

　　15 minutes

　　Total Time

　　45 minutes

　　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.

　　

Ingredients

Serves 4

　　1 1/2 pounds medium carrots, with green tops, if available

　　1 tablespoon plus 2 teaspoons olive oil

　　1/2 teaspoon sugar

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1 1/2 teaspoons fennel seeds

　　1 1/2 tablespoons unsalted butter

　　1 1/2 teaspoons fresh lemon juice

　　

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.