Fennel Roasted Carrots
A perfect dish with Roast Beef and Yorkshire pudding. For an alternative variation use half parsnips to carrots, fennel also works well.
Preparation time: 10 minutes Quantity: serves 4 Cooking time: 40 minutes
Ingredients
500 g / 1 & 1/4 lb. carrots
1 heaped teaspoon fennel seeds
3 tablespoons olive oil
seasoning
1 tablespoon chopped flat parsley - optional
Method
- Scrub the carrots or peel if you prefer
- Top and tail
- Cut in to suitable wedges or large chunks
- Toss in the oil, seasoning and fennel
- Roast on a nonstick tray in a preheated oven gas 6 / 200*c / 400* f - for 40 minutes or until cooked to your liking
- Serve with a sprinkling of fresh herbs (optional)