Italian Carrots

"I've made this dish many times during the summer and fall, especially when I can get fresh carrots, easily, from the Farmer's Market or Co-Op. They go especially well with pasta or grilled sausages: anything spicy is a great accompaniment to the sweetness in this lovely side dish!"
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by daisygrl64 photo by daisygrl64
Ready In:
4 servings (small)




  • Clean the carrots and peel the garlic. NOTE: If the carrots are fresh and do not have too many knobby nooks and crannies, I scrub them rather than peel them, preferring to keep the flavor and nutrients of the skin. Just be sure to get off all the dirt, black spots, deep cracks, and both ends.
  • Slice the carrots into medallions, on the bias about 1/4" thick. Mince the garlic. Set the vegetables aside.
  • In a non-stick skillet over medium-high heat, add the fennel seeds to the dry pan. Slide them around gently or stir with a wooden spoon to prevent burning but cook them to brown. You want to smell the faint liquorice aroma of the seeds and see their brown color darken just slightly. At this point, add the butter and oil.
  • When the butter melts, add the carrots and garlic, stirring to coat everything in the seeds and liquid. Reduce the heat to medium-low, browning the carrots in the fat, stirring occasionally to prevent burning. This should take about 10-12 minutes.
  • Sprinkle with the sugar and, once it has coated the carrots, season with salt and pepper to taste.
  • Remove to a platter and serve.

Questions & Replies

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  1. I did the recipe for 4 serves and 3 of us gobbled up the lot and would have been quite happy to have more, thank you David J Rose, made for Name that Ingredient tag game.
  2. I recently discovered the great flavor of fennel seeds with potatoes. So when I saw this recipe, I was more than happy to make it. However I was a tiny bit disappointed. Don't get me wrong it was good, but the fennel seed flavor was really strong. I think 1 tablespoon is too much. Maybe next time I will use 1/2 tbsp or even 1 tsp. Made for Theirs Yours & Mine photo tag game.


A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting. I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here. Thanks for following me and hanging in there during this relative slow period in my life.
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