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
Preparation
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!
