Simple cooking & prep
Roast carrots with fennel and honey
This side works well with almost everything. For the meat eaters - it works particularly well with roast pork – both honey and fennel are great partners for the pig. If you are a fennel fan, rub crushed fennel seeds into the scored pork skin (with the salt) to make fantastic, aniseed crackling.
Ingredients
- 1kg carrots, peeled
- 2–3 tbsp olive or rapeseed oil
- 1½ tsp fennel seeds
- 4 tbsp honey
- good pinch salt
Method
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Step 1
Preheat oven to 200°C/Gas 6. Cut the carrots into long wedges or roll-cut them into angular pieces. If they are small and slender, leave them whole or cut them in half length-ways.
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Step 2
Toss with the oil, fennel seeds, honey and salt. Spread the carrots in a single layer over a roasting pan lined with baking paper.
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Step 3
Roast for around 30 minutes until cooked through and caramelising in places – check after 20 minutes and turn over to ensure even roasting. Serve hot or warm.