Roasted Carrots With Fennel-Brown Butter

• 1 1/2 pounds medium carrots, with green tops, if available
• 1 tablespoon plus 2 teaspoons olive oil
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons fennel seeds
• 1 1/2 tablespoons unsalted butter
• 1 1/2 teaspoons fresh lemon juice

1. Preheat oven to 425u0b0F. 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.
2. 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.
3. 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.
4. 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.

carrots, olive oil, sugar, kosher salt, freshly ground black pepper, fennel seeds, unsalted butter, lemon juice

Taken from www.epicurious.com/recipes/food/views/roasted-carrots-with-fennel-brown-butter-56389494 (may not work)