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Berbere-Roasted Carrots with Oranges


Chef notes

Thanksgiving meals are hearty and heavy, which is why we look forward to them so much every year, but it's also important to break up those nap-inducing dishes with some fresh citrus flavors, mint and veggies. This recipe incorporates one of my favorite spices, berbere, a staple in any Ethiopian home. And as delicious as it is, it's also extremely simple to make in a pinch when you have a big family to feed!

Technique tip: If you don't have berbere at your local grocery store, you can make your own blend with red chili peppers, fenugreek, cardamom, coriander and ginger. For the carrots, make sure that you're not crowding the pan. Too many vegetables on one baking sheet will mean you're steaming, not roasting. This is the best way to achieve that gorgeous caramelization you're looking for.


  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 1 tablespoons balsamic vinegar
  • 2 teaspoons soy sauce
  • 1 lemon, juiced
  • 1 teaspoon berbere
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound carrots, peeled and cut into 1-inch chunks
  • 2 oranges, segments and juice
  • 1/4 cup chopped fresh mint



Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil or parchment.


Combine the olive oil, honey, balsamic vinegar, soy sauce, lemon, berbere, salt and pepper and toss with the carrots, making sure they're well-coated. Spread them out on the baking sheet and roast for 20 minutes. Turn the carrots and roast until you can pierce them easily with a knife, 5 to 10 minutes more.


Transfer the carrots to a serving bowl and let cool to room temperature. Right before serving, toss in the orange segments, juice and chopped mint.