Make Ahead Oven-Roasted Anise Carrots

I have no idea where I found this recipe, but it's been in my recipe arsenal for at years.  Over the years I have become the make-ahead queen when it comes to larger get-togethers, whether with family or friends. I don't want to be stuck in the kitchen when everyone is talking and having fun.  So I try to limit myself to 30 minutes total of last minute duties.  Not easy, but do-able.  Everything possible is prepped or cooked ahead of time, so I just have the finish up steps to do. 

For me, I am not a huge fan of making my vegetable dishes sweet. For the most part, I love my them to be savory.  A little butter, salt and pepper is enough.  But for special meals it's nice to give these dishes a surprise flavor note. In this recipe it comes from the addition of orange juice and Anise Seed. Anise has a licorice flavor, which is not usually something I love, but it works here.  As my grandson can't have dairy, I even subbed Vegan Butter this year and the carrots were still great. I really should have taken a better picture. Oh well, next time. 

The only downside is how many carrots you have to make. 10 carrots sounds like a lot, but after being roasted they shrink down a lot.  I suggest doing 15 large carrots for a bigger  meal, but this style of vegetable dish is often one that people take smaller amounts of. So if you have more than one vegetable this smaller amount might be okay.  It will take a few tries to get the amount right for your family/friends. 

Only one thing that takes time here - peeling and cutting the carrots. After that all you have the roasting.  I do everything the day before, including the roasting, so when guest are here, I just have to reheat for a few minutes in the microwave.  These carrots are savory with just a hint of Anise and OJ, so be brave and give it a try. It will round out a rich holiday meal with a lighter note.  Enjoy!

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Make Ahead Oven-Roasted Anise Carrots -

Ingredients -

10 Lg. Carrots cut cross-wise diagonally into 1 to 2 inch pieces (I cut 1" pieces)
3 T Butter
1 tsp Anise Seed 
1/2tsp Salt
1/2 tsp Pepper
1/2 cup Orange Juice

Instructions -

Preheat oven to 375. Put butter on large baking sheet with sides (for a recipe and a half you might need 2 smaller ones that fit side-by-side) and place in oven until melted. Add carrots and stir to coat. Sprinkle with Anise, Salt and Pepper and then drizzle with orange juice. Note: I often line the pans with foil first to make clean-up easier.

Bake turning at least once. The baking time will vary based on the thickness of the carrots and the size of pieces you cut - most likely 40 - 60 minutes. I check regularly until the carrots look well roasted with a few flecks of brown, but if you don't like the flecks that is fine too as long as they are fully cooked.  Remove from the oven and transfer to a shallow baking dish to cool. Cover tightly with plastic wrap and refrigerate over night.

The next day let stand at room temperature for a few hours to bring to room temperature. Warm them gently in the microwave, stirring at least once while warming.