Molasses Roasted Carrots and Fennel
- By Tom Jackson
- Dec 24, 2015
Molasses Roasted Carrots and Fennel adds a touch of sweetness to your roasted root veggies this winter to really round out your holiday (or any other day) meal. This side goes great alongside steak or pork chops AND you can prepare it on your grill!
Molasses Roasted Carrots and Fennel Recipe
Yield: 4 servings
- 1 lb small carrots, ends trimmed, peeled
- 1 fennel bulb, cored, sliced
- 2 sprigs rosemary, leaves only
- 6 tbsp olive oil
- 1/4 cup molasses
- 1/4 cup brown sugar
- Cattleman’s California Grill Tri-tip Seasoning
Preheat your Yoder Smokers YS640 to 400°F. Line a baking sheet with parchment paper. Mix together the oil, molasses and brown sugar. Toss the carrots, fennel and rosemary with the molasses mixture. Transfer everything to the parchment lined sheet pan. Sprinkle Cattleman’s Grill Tri-tip Seasoning over everything.
Roast until the carrots have softened, about 30 minutes, stirring occasionally. Remove the veggies from the sticky caramelized stuff in the pan and serve warm.
Using smaller whole carrots allows the dish to cook quicker and looks great on the plate.
For those of you who are playing with fennel for the first time, here are a few tips to help you out. Start by removing the tops of the fennel bulb. You can hold on to these to add depth to your chicken, beef or veggie stock, if you’re planning to make your own stock for soups to warm your chilled winter bones. Next, stand the bulb on it’s root and halve it vertically, cutting from the top through the center of the core.
Then lay the cut side down and, starting at the root end, cut the core out in a wedge shape. This is what will allow you to cut the layers of fennel into slices, similar to how you would slice an onion.
This mixture of oil, molasses and brown sugar will glaze the carrots and fennel as well as adding a depth of flavor as it caramelizes.