Berbere Roasted Carrots & Fennel

Berbere Roasted Carrots & Fennel recipe shared by Rebecca from RawSpiceBar.

Berbere Roasted Carrots & Fennel

Berbere Roasted Carrots & Fennel
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Cuisine: Ethiopian
Ingredients
  • 1/2 tbsp 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 tbsp olive oil
  • 1/3 cup mint, freshly chopped
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground pepper
Instructions
  1. Preheat oven to 400ºF.
  2. Toss carrots and fennel with olive oil, salt, pepper and RawSpiceBar's Berbere until well coated.
  3. Place on foil-lined baking sheet or roasting pan & roast for 20 minutes.
  4. Turn vegetables & roast for an additional 10 minutes, or until tender with a fork.
  5. Remove from oven & let cool, toss with chopped mint and serve. Enjoy!
 

     

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