Best 6 Berbere Roasted Carrots Fennel With Oranges Recipes

**Savor the vibrant flavors of roasted carrots, fennel, and oranges, artfully combined with the aromatic spices of berbere in this tantalizing dish.**

Embark on a culinary adventure with our curated collection of berbere-infused recipes, designed to delight your taste buds and transport you to the vibrant streets of North Africa. From the zesty and tangy Berbere Roasted Carrots and Fennel with Oranges to the captivating Berbere Roasted Chicken with Sweet Potatoes and Pomegranate, each dish showcases the unique blend of spices that define berbere, a traditional Ethiopian spice blend. Indulge in the richness of Berbere Lentil Soup, a comforting and flavorful symphony of lentils, vegetables, and aromatic spices. And for a refreshing twist, try our Berbere Spiced Salmon with Orange and Fennel Salad, where succulent salmon is complemented by a vibrant citrus and fennel medley. With a focus on fresh, seasonal ingredients and easy-to-follow instructions, these recipes are perfect for home cooks seeking culinary inspiration. Embark on this culinary journey today and let the vibrant flavors of berbere captivate your senses.

Let's cook with our recipes!

ROASTED CARROTS & FENNEL

Roasted Carrots & Fennel image

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

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

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

ROASTED FENNEL AND CARROTS

Roasted Fennel and Carrots image

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

Ingredients

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

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

ORANGE-MAPLE ROASTED CARROTS AND FENNEL

Orange-Maple Roasted Carrots and Fennel image

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

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

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

ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD

Roasted carrot, spelt, fennel & blood orange salad image

A healthy grain salad, perfect served with sliced roast chicken, or crumbled feta or goat's cheese for lunch or a light dinner

Provided by Sarah Cook

Categories Dinner, Lunch, Side dish, Supper

Time 1h

Number Of Ingredients 13

Ingredients

400g spelt
1 vegetable stock cube
4 tbsp extra virgin olive oil
400g baby carrots , scrubbed
3 blood oranges , 2 zested and 1 juiced
1 tbsp olive oil
2 tsp clear honey
2 fennel bulbs , thinly sliced
4 tbsp red wine vinegar
1 small red onion , finely chopped
large bunch parsley , chopped
70g pack pitted, dry black olives or 85g couchillo (the very small black ones) or Kalamata olives
small pack parsley , chopped (optional)

Steps:

Heat oven to 200C/180C fan/gas 6 and cook the spelt with the stock cube following pack instructions - don't overcook it, as it should still have a little nutty bite. When the spelt is done, drain it very well and toss on a platter with 1 tbsp of the extra virgin olive oil to stop it from sticking together too much.
Meanwhile, toss the carrots with the olive oil, blood orange zest and some seasoning in a roasting tin, then roast for 15 mins. Carefully stir through half the honey with the fennel. Continue roasting for another 10 mins, then cool for 5 mins. Cut away the pith and peel from the 2 zested oranges, then roughly chop or slice.
Whisk together the remaining extra virgin olive oil, 1 tsp honey, red wine vinegar and the blood orange juice with some seasoning. Scrape the roasted carrots and fennel plus any cooking juices on top of the spelt, along with the orange chunks, red onion, herbs and olives. Drizzle over the dressing and toss everything together well. The salad will happily hold at room temperature for a few hours, but the spelt will soak up the dressing - so if you're making it ahead, add half the dressing when assembling and stir through the rest just before you serve it. As you serve, stir through the parsley, if you like.

Nutrition Facts : Calories 394 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium

ROASTED CARROTS AND ONIONS WITH FENNEL FRONDS AND HONEY

Roasted Carrots and Onions with Fennel Fronds and Honey image

Lightly sweet and citrusy roasted carrots with the bright flavor and color of fennel fronds make a delicious side dish!

Provided by SunnyDaysNora

Categories Side Dish Vegetables Carrots

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound carrots, peeled and cut into 3-inch pieces
1 sweet onion, roughly chopped
2 tablespoons olive oil
¼ cup honey
2 tablespoons melted butter
lemons, zested
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 tablespoons chopped fennel greens

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 21.7 g, Cholesterol 10.2 mg, Fat 8.6 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 179.1 mg, Sugar 16.3 g

BERBERE ROASTED CARROTS, FENNEL & MINT

Berbere Roasted Carrots, Fennel & Mint image

Make and share this Berbere Roasted Carrots, Fennel & Mint recipe from Food.com.

Provided by RawSpiceBar

Categories Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 set 1/2 tbsp rawspicebar's freshly ground berbere
2 set 1 pound carrots, peeled & cut into 1-inch pieces
3 set 4 fennel bulbs, cut horizontally into 1/2-inch thick slices, fronds reserved
4 set 2 tbsp olive oil
5 set 1/3 cup mint, freshly chopped
6 set 1/2 tsp kosher salt
7 set 1/2 tsp fresh 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!

Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 56.1, Carbohydrate 7.9, Fiber 3.1, Sugar 0.7, Protein 1.2

Tips:

Choose the right carrots. For the best flavor, use fresh, young carrots that are about 2 inches long and 1 inch in diameter. Avoid carrots that are too thick or woody.
Use a variety of colors. For a more visually appealing dish, use a variety of colored carrots, such as orange, purple, white, and yellow.
Prepare the carrots properly. Before roasting, peel the carrots and cut them into 2-inch pieces. Toss the carrots with olive oil, salt, and pepper to coat.
Roast the carrots at a high temperature. This will help them to caramelize and develop a slightly crispy exterior.
Add the fennel and oranges halfway through roasting. This will help to infuse the carrots with flavor and prevent them from drying out.
Serve the carrots hot or cold. They make a great side dish for roasted chicken or fish, or they can be served as a vegetarian main course.

Conclusion:

This recipe for Berber-Roasted Carrots, Fennel, and Oranges is a delicious and healthy way to enjoy these vegetables. The carrots are roasted until tender and slightly caramelized, while the fennel and oranges add a sweet and citrusy flavor. This dish is perfect for a weeknight meal or a special occasion.