Sweet Roasted Carrots

With temperatures plummeting, it’s the perfect time of year to fire up the oven and cook a homely roast. Whenever I have the oven in use I like to maximise its space, so I will invariably find something else to throw in there too. This side dish accompanies any roast very well, and indeed most main courses. Roasting carrots enhances their flavour due to the caramelisation process, making them sweet and irresistible. And with prep time under 10 minutes, it’s super simple as well as delicious.

Ingredients (serves 4-6):
1 kg carrots
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1½ teaspoons fennel seeds (optional)

Garnish: chopped parsley

Method:
1. Preheat oven to 220°C.
2. Wash the carrots (no need to peel), trim the ends and cut into half length-ways.
3. Mix the olive oil, salt, pepper and fennel seeds (if using) together in a large bowl. Add the carrots and toss well to coat.
4. Place the carrots on a baking tray in a single layer and roast in the oven for 30 minutes or until tender, turning occasionally. If your oven temperature is less because you are cooking something else, just allow a little more time.
5. Garnish with chopped parsley to serve.

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