Roast Carrots with Honey and Fennel

Name: Roast Carrots with Honey and Fennel
Yield: Serves 4 as a side
Ingredients: 2–3 tbsp olive or rapeseed oil; 1½ tsp fennel seeds; 1 kg carrots, peeled; 4 tbsp honey; a good pinch of salt

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This is a simple side dish that 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

1 kg carrots, peeled
2–3 tbsp olive or rapeseed oil
1½

Side dish
Gluten-free
Vegetarian

Method

Heat the 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 lengthways. Toss with the oil, fennel seeds, honey and salt.