Best 2 Berbere Roasted Carrots Fennel Recipes

Elevate your culinary skills with a tantalizing journey into the world of flavors as we present you with an exquisite recipe for berbere roasted carrots and fennel. This vibrant dish harmonizes the earthy sweetness of carrots with the aromatic essence of fennel, all while enveloped in a captivating blend of spices led by the fiery warmth of berbere. Prepare to embark on a sensory adventure that will transform your taste buds and leave you craving for more.

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BERBERE ROASTED CARROTS & FENNEL WITH ORANGES

Berbere Roasted Carrots & Fennel with Oranges image

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

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

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.

BERBERE ROASTED CARROTS & FENNEL

BERBERE ROASTED CARROTS & FENNEL image

Number Of Ingredients 7

Ingredients

1/2 tablespoon RawSpiceBar's Freshly Ground Berbere
1 pound carrots, peeled & cut into 1-inch pieces
4 fennel bulbs, cut horizontally into 1/2-inch thick slices, fronds reserved
2 tablespoons olive oil
1/3 cup mint, freshly chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

Steps:

Preheat oven to 400ºF. Toss carrots and fennel with olive oil, salt, pepper and RawSpiceBar's Berbere until well coated. Place on foil-lined baking sheet or roasting pan & roast for 20 minutes. Turn vegetables & roast for an additional 10 minutes, or until tender with a fork.
Remove from oven & let cool, toss with chopped mint and serve. Enjoy!

Tips:

To get the best flavor from your roasted carrots and fennel, choose vegetables that are fresh and firm.
Cut the vegetables into uniform pieces so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
Roast the vegetables at a high temperature (425 degrees Fahrenheit) until they are tender and slightly charred.
Serve the roasted vegetables immediately, or store them in the refrigerator for up to 3 days.

Conclusion:

Berbere roasted carrots and fennel is a delicious and healthy side dish that is perfect for any occasion. The berbere spice blend gives the vegetables a warm and smoky flavor, while the roasting process caramelizes the natural sugars in the vegetables, creating a slightly sweet and nutty flavor. This dish is also very easy to make, and it can be prepared in under an hour. So next time you're looking for a healthy and flavorful side dish, give berbere roasted carrots and fennel a try. You won't be disappointed!