Berbere Roasted Carrots and Fennel with Orange Slices Recipe

By Marcus Samuelsson |

My good friend and chef Chris Cosentino made a version of  these for me when I visited him at his restaurant Incanto in San Francisco. It was so warm, delicious and thoughtful, it was like a hug from his kitchen.

Prep Details

Servings: 4-6


1 pound carrots, peeled and cut into 1-inch chunks

4 fennel bulbs, cut horizontally into ⅓-inch thick slices, fronds reserved

2 tbsp. olive oil

½ tsp. Kosher salt

¼ tsp. freshly ground pepper

½ tsp. berbere spice

2 oranges, peeled and segmented

¼ cup freshly chopped mint


1. Preheat oven to 400ºF. Toss carrots and fennel with olive oil, salt, pepper and berbere until well coated. Place on foil-lined baking sheet or roasting pan and roast for 20 minutes. Turn vegetables and roast for 5-10 minutes more, or until a knife slides easily through.

2. Remove from oven and let cool before adding in orange segments and chopped mint.