BERBERE ROASTED CARROTS & FENNEL WITH ORANGES

Berbere Roasted Carrots & Fennel with Oranges image

Provided by Marcus Samuelsson

Time 45m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
4 tablespoons unsalted butter
4 fennel bulbs, cored and cut horizontally into 1/2-inch slices
1 pound carrots, peeled and cut into 1-inch chunks
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 2 oranges
1 teaspoon Berbere, recipe follows, plus more for serving
Segments of 2 oranges
1/4 cup fresh mint leaves, torn, plus more for serving
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
6 cardamom pods
4 whole cloves
3 or 4 allspice berries
1/2 cup dried onion flakes
5 dried stemmed and seeded chiles de arbol
3 tablespoons smoked paprika
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg

Steps:

Heat the oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the fennel and carrots and season with salt and pepper. Toss to coat, then add the remaining 2 tablespoons butter and cook until the vegetables soften and start to brown, about 5 minutes. Add the orange juice and berbere. Toss to combine and turn the heat to low. Add the orange segments and mint.
Transfer the vegetables to a serving bowl and top additional berbere and mint leaves.
Put the coriander seeds, fenugreek seeds, peppercorns, cardamom pods, cloves and allspice berries into a small skillet over medium heat. Toast, swirling the skillet, until fragrant, about 4 minutes. Pour the seeds into a spice grinder and cool. Add the onion flakes and chiles de arbol. Grind to a fine powder. Transfer the spice powder to a bowl and whisk in the paprika, salt, cinnamon, ginger and nutmeg. Store in a sealed jar, out of the light, for up to 6 months.