Roast Carrots With Honey And Fennel
This is a simple side dish that works particularly well with roast pork – both honey and fennel are great partners for the pig.
Riverford's top tip - If you're a big fennel fan, rub crushed fennel seeds into the scored pork skin (with the salt) to make a fantastic, aniseed crackling.
- 1kg carrots, peeled
- 2–3 tbsp olive or rapeseed oil
- 1½ tsp fennel seeds
- 4 tbsp honey
- a good pinch of salt
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. Spread the carrots in a single layer over a roasting pan lined with baking paper. 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.
- Add a few sprigs of thyme to the roasting tray.
- Swap carrots for beetroot or celeriac – or use a combination of root veg.
- Instead of fennel seeds, try cumin seeds or lightly bashed coriander seeds.