Guy Watson

Roast Carrots with Honey and Fennel

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Preparation info

  • Serves

    4

    as a side

    • Difficulty

      Easy

Appears in

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

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

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.

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