Seasoned with orange and honey, this beautiful side goes with well alongside roasted chicken or pork tenderloin.
1½ pounds purple carrots, peeled and cut into 3-inch chunks
1 fennel bulb, cored, trimmed and cut into 1-inch pieces
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon honey
Zest from 1 orange
½ teaspoon fennel seeds, crushed
¼ cup water
¼ cup orange juice
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 carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil.
2. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. 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 only occasionally so as not to break the vegetables. Serve immediately.