Roasted Carrots with Fennel-Brown Butter
['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']
Preheat oven to 425°F. Trim carrot tops and coarsely chop. Measure out 2 Tbsp. carrot tops and set aside; reserve any remaining carrot tops for another use. Peel carrots, slice in half lengthwise, then cut into 2" pieces.
Toss carrots with oil, sugar, salt, and pepper on a rimmed baking sheet. Arrange in a single layer and roast carrots, stirring halfway through, until tender and lightly caramelized, 25–35 minutes.
Meanwhile, lightly crush fennel seeds using a mortar and pestle or the bottom of a heavy pan. Melt butter in a medium skillet over medium heat, then stir in crushed seeds. Cook, stirring occasionally, until foam subsides and butter becomes fragrant, nutty, and golden brown, 3–5 minutes. Transfer butter mixture to a medium bowl.
Once carrots are roasted, add them to butter mixture and toss to coat. Add lemon juice and toss to coat. Serve carrots topped with reserved carrot tops.
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