Roasted Carrots With Fennel-Brown Butter

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   ["Preheat oven to 425u00b0F. Trim carrot tops and coarsely chop. Measure out 2 Tbsp. carrot tops and set aside; reserve any remaining carrot tops for another use. Peel carrots, slice in half lengthwise, then cut into 2"" pieces.", "Toss carrots with oil, sugar, salt, and pepper on a rimmed baking sheet. Arrange in a single layer and roast carrots, stirring halfway through, until tender and lightly caramelized, 25-35 minutes.", "Meanwhile, lightly crush fennel seeds using a mortar and pestle or the bottom of a heavy pan. Melt butter in a medium skillet over medium heat, then stir in crushed seeds. Cook, stirring occasionally, until foam subsides and butter becomes fragrant, nutty, and golden brown, 3-5 minutes. Transfer butter mixture to a medium bowl.", "Once carrots are roasted, add them to butter mixture and toss to coat. Add lemon juice and toss to coat. Serve carrots topped with reserved carrot tops."]

* Per serving · 4 servings · Values may vary.

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