• prep: 15 min
• cook: 45 min
• total: 1 hr

servings:

Naturally sweet carrots are perfectly balanced by a nutty, fragrant brown butter. If you can't find carrots with tops, substitute 2 Tbsp. coarsely chopped fresh parsley.

• 1 1/2 pounds medium carrots, with green tops, if available
• 1 tablespoon plus 2 teaspoons olive oil
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons fennel seeds
• 1 1/2 tablespoons unsalted butter
• 1 1/2 teaspoons fresh lemon juice

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