Fennel Infused Sautéed Heirloom Carrots

Source: Micki Seibel, March 2013

Source: Micki Seibel, March 2013

Of course this recipe works with the regular, everyday orange carrots, but the rainbow-colored bunches of heirloom carrots make a beautiful presentation on the plate. This recipe is simple: easy to execute and contains few ingredients. The fennel seeds infuse a subtle licorice flavor to the carrots that compliment them very well.

Cook Time

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: Serves 2-4


  • 1 bunch of heirloom carrots, trimmed of tops, peeled, and chopped
  • 1 tbsp olive oil
  • 1 tbsp fennel seeds
  • Juice from a wedge of lime


  1. Heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil.
  2. When the olive oil is hot, add the seeds and saute for 1 minute.
  3. Add the carrots, toss, and saute for 8-10 minutes or until the carrots are soft.
  4. To serve, top with a spritz of lime juice from a wedge of lime and toss.

How to Not Screw It Up

  1. The bunches of heirloom carrots that we’ve been getting have been 4-6 small carrots. As a side dish, this serves 2 people. However, to scale the recipe to more people, just double everything: 2 bunches, 2 tablespoons of oil and seeds. Easy.
  2. If you are one of those people who hates licorice, you can substitute cumin seeds in place of the fennel. You will still get a beautiful flavor to the carrots, albeit a slightly different one.