This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"I never worry about diets. The only carrots that interest me are the number you get in a diamond."
I saw this recipe listed on a menu and thought that it would be great, but it was very much under seasoned. I couldn't taste the fennel at all. Most candied carrots recipes are way too sweet and the amount of brown sugar or molasses or maple syrup masks the flavor of the carrots. The combination of the unsalted butter and a small amount of honey with the salt balances nicely with the natural sweetness of the carrots.
Salt is salt. Many chefs and food writers will say that using kosher salt, sea salt or one of the many gourmet salts on the market is better than the stuff in the round blue box, but for the most part salt is salt.
I know chefs who claim that kosher salt tastes saltier. This is true only because the crystals are larger and less likely to dissolve completely on the food. The crystals that remain dissolve on the tongue more directly activating the salt taste buds. There is a slight difference in the amount of sodium in a teaspoon of kosher and regular table salt. Again, this is because the larger, irregular crystals in kosher salt take up more room in the spoon. The weight of a teaspoon of table salt is about the same as 1 1/4 teaspoons of kosher salt.
Sea salt is also popular and there are chefs that swear by using special varieties. The sodium chloride that makes up sea salt is the same as that in granulated or kosher salt. It is the impurities in sea salts that accounts for differences in flavor.
Servings = 2 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|1 tsp||olive oil|
|1 tsp||fennel seeds|
|1 lb||carrots (peeled and cut into 1 inch chunks)|
|1 tsp||unsalted butter|
|fresh ground black pepper (to taste)|
Preheat the oven to 325°F.
Using a mortar and pestle or blender, crush the fennel seeds into a fine powder.
Place the olive oil in a medium skillet over medium-high heat.
Add the powdered fennel seeds. Cook, stirring frequently, for about 1 minute.
Add the carrots and toss well, then place the skillet in the oven.
Roast for about 20 minutes, or until the carrots are just tender. Remove from the oven.
Add the salt, butter, honey, and pepper, toss well, and serve.
Serving size = about 1 cup
Servings = 2
Amount Per Serving
|Calories 144||Calories from Fat 43|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 26g||9%|
|Dietary Fiber 6g||26%|
|Vitamin A 729%||Vitamin C 25%|
|Calcium 9%||Iron 1%|
|Vitamin K 31 mcg||Potassium 743 mg|
|Magnesium 30 mg|