Prep 10 mins
Cook 40 mins
Serves 8 and can be made ahead !!
- 1 1⁄4 kgs baby carrots, trimmed
- 1 tablespoon olive oil
- 1⁄2 teaspoon fennel seed
- 16 small sage leaves
- salt and pepper
- Preheat oven 180 C.
- Place carrots in small baking tray.
- Drizzle with oil.
- Sprinkle with fennel seeds, sage and salt and pepper.
- Roast for 40 minutes, turning once, or till tender.
OMG what a side this made to our roasted chicken and vegies. The only change I would make is to up the amount of sage leaves and put them in the base of the pan rather than over the carrots because they came out so crunchy and were a delight to bite on. I did scale it back for 4 serves and used 1 bunch of baby carrots and with fronds weighed just under 300 grams and than certainly satisfied the 3 of us as a side. Thank you katew for a terrific carrot side, made for Make My Recipe.
I just used regular carrots in this dish and they worked just fine. I love fennel seeds but the nicest suprise was the crispy sage leaves which were delicious to eat. Thanks for posting Kate, I can't wait to make this again.
Thank you for sharing this delicious recipe katew. We love roasted carrots and this tasty savory recipe is the bomb. Love the spice and herb combination. The fennel seeds and sage pair well together, creating a memorable flavor. The natural sweetness from the carrot is beautiful in this dish. I used fresh baby sage from my garden, such a delicate flavor and partially ground the fennel seeds in my mortar and pestle to bring out more flavor. I didn't have baby carrots, so I used regular ones, the worked really well in this dish. I cut them coarsley and cooked them for the same amount of time as you would the baby ones. We really enjoyed the carrots prepared this way, they were the perfect side for our pork dinner.