By Marcus Samuelsson | November 4, 2013

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.

Berbere Roasted Carrots and Fennel with Orange Slices Recipe

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.

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