Roasted Baby Carrots With Fennel and Sage

READY IN: 50mins
Recipe by katew

Serves 8 and can be made ahead !!

Top Review by ImPat

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.

Ingredients Nutrition


  1. Preheat oven 180 C.
  2. Place carrots in small baking tray.
  3. Drizzle with oil.
  4. Sprinkle with fennel seeds, sage and salt and pepper.
  5. Roast for 40 minutes, turning once, or till tender.

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