Berbere Roasted Carrots & Fennel With A Hint of Orange and Mint
This side starts as something very familiar–roasted vegetables. But the berbere makes the sweet carrots and fennel taste earthier and the orange and mint gives the dish a sprightly edge. Pic shows dill, but mint gave the dish a whole new flavor.
Yields 5 Servings
2 Tbsp. olive oil
4 fennel bulbs, sliced long length wise into 1 inch sticks
2 lbs. carrots, cut in half, and then cut into 1 inch sticks
Juice of 1 orange
2 tbsp berebere
1 bunch mint, chopped
- Preheat oven 400 degrees F.
- Wash vegetables
- Cut to above directions
- Line a baking sheet with parchment
- Toss Vegetables with olive oil and berebere
- Sprinkle with salt and pepper
- Lay in single layer and roast 40 minutes or until you can easily pierce vegetables with a knife.
- Once finished, put vegetables in a serving dish and toss with orange juice and mint. Serve warm.
Love spices? The Sonoma Spice Queen is the mecca of spices. Link below.
For those who are brave enough to make your own Berebere:
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
6 cardamom pods
4 whole cloves
3 or 4 allspice berries
1/2 cup dried onion flakes
5 dried stemmed and seeded chiles de arbol
3 tablespoons smoked paprika
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
Yield: Makes about 3/4 cup.
- Put the coriander seeds, fenugreek seeds, peppercorns, cardamom pods, cloves and allspice berries into a small skillet over medium heat. Toast, swirling the skillet, until fragrant, about 4 minutes. Pour the seeds into a spice grinder and cool. Add the onion flakes and chiles de arbol. Grind to a fine powder. Transfer the spice powder to a bowl and whisk in the paprika, salt, cinnamon, ginger and nutmeg. Store in a sealed jar, out of the light, for up to 6 months.