THE SPICE MAGIC KITCHEN
Fennel-spiced roast carrots
Ground fennel and orange brighten roasted carrot wedges.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Bowl, metal tray.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Prepare
Oven preheating
Have readyCarrots, peeled and cut into 1/2-inch (1 cm) pieces
- Heat oven to 425°F (220°C); place carrots in bowl.
Illustrative preparation stage 2 Coat
No heat
Have readyOlive oil, Fennel powder, Fine salt
- Toss with oil, fennel and salt; spread over tray.
SPICE MAGICFennel PowderView this spice →Next: Roast ↓Illustrative preparation stage 3 Illustrative preparation stage 4 Finish
Off heat
Have readyOrange juice
- Toss with orange juice immediately before serving.
AT THE TABLE
A few good things alongside.
Roast chicken
Couscous
Hummus
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Kitchen tip 2
Ground fennel is stronger per spoonful than whole seeds; measure lightly.
FROM YOUR SPICE SHELF