🥕 Ginger-Fennel Roasted Carrots with Infused Ghee 👕 Gut Health

Close-up of fresh organic carrots on a dark wooden surface, showcasing their vibrant orange color.

🥕 Ginger-Fennel Roasted Carrots with Infused Ghee 👕 Gut Health

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Prep Time: 10

Cook Time: 30

(optional resting time before serving): 10

Total Time: 50

Servings: 4

A digestive-friendly side dish featuring Myrcene-rich cannabis ghee to soothe inflammation and ease bloating.

These Ginger-Fennel Roasted Carrots are a warm, earthy, and aromatic dish ideal for supporting digestive wellness. Fennel offers anethole, which helps reduce gas and bloating, while fresh ginger provides gingerol, known for its anti-inflammatory and pro-motility effects in the gut. The star terpene, myrcene, found in many calming cannabis strains and infused in the ghee, complements this dish by relaxing the digestive tract and soothing inflammation. The flavor profile is sweet, savory, and herbaceous with subtle licorice and spice undertones.

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Equipment

Baking Sheet
Parchment Paper (optional, for easy cleanup)
Mixing bowl
Spatula or tongs
Small Saucepan (if melting ghee)

Ingredients

1 lb carrots, peeled and cut into sticks or diagonal slices (450 g)
1 tbsp fresh ginger, grated
1 tsp fennel seeds, lightly crushed
t tbsp regular ghee
1 tsp cannabis-infused ghee (added after roasting for potency control)
½ tsp sea salt
¼ tsp black pepper
Optional garnish: fresh fennel fronds or chopped parsley

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prep carrots: In a mixing bowl, toss carrots with grated ginger, fennel seeds, regular ghee, salt, and pepper until evenly coated.
Roast: Spread carrots in a single layer on the baking sheet. Roast for 30 minutes, flipping halfway through, until tender and caramelized at the edges.
Infuse and serve: Remove from oven and immediately drizzle with cannabis-infused ghee while still hot. Toss gently to coat. Let rest 10 minutes for flavors to meld.
Garnish and serve: Sprinkle with fennel fronds or chopped parsley if desired. Serve warm.

Betsy's Infusion Notes:

🥕 Terpenes Highlighted:

  👕 Myrcene (from cannabis ghee – calming, anti-inflammatory, supports gut motility)
  👕 Anethole (from fennel – carminative, anti-bloating)
  👕 Gingerol (from ginger – anti-nausea, pro-digestion)

🥕 Flavor Profile:
  Earthy, mildly sweet, slightly spicy with licorice hints from fennel

🥕 Dosing Tip:
  Add cannabis-infused ghee **after roasting** to preserve cannabinoids and terpenes. Adjust dosage based on your tolerance.

🥕 Substitutions:

  👕 Substitute rainbow carrots for visual appeal
  👕 Use coconut oil or olive oil for dairy-free options (if replacing both ghees)

🥕 Storage:
  Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve infusion benefits.

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