Kissed with honey and Cara Cara orange zest, this beautiful side sings with bright flavor.
1½ pounds carrots, peeled and cut into 3-inch-long sticks
1 fennel bulb, trimmed, cored and cut into ⅛-inch thick slices
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon honey
Zest from a Cara Cara orange
½ teaspoon fennel seeds
¼ cup water
¼ cup Cara Cara orange juice
2 tablespoons fennel fronds, chopped
Sea salt and fresh ground pepper
1. Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften.
2. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
3. Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing occasionally. Transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately.