Honey-roast carrots with fennel
There is almost no vegetable that isn’t improved by roasting. (Maybe peas. Who knows? We’ll give them a go.) Roasting does two great things to a vegetable. First, it reduces its water content, intensifying its flavour. And then you get the benefit of all the brown nutty bits where the vegetable’s sugars have caramelised. So transformingly good. You have to wonder why some people still boil their veg into soggy submission, don’t you?
These roast carrots are just as good cold as warm and they reheat well. We love them tossed with a handful of rocket, some crumbled feta and toasted almonds as a warm salad – lovely on its own or with some simple grilled meat or chicken, like the butterflied chooks with rosemary, lemon and garlic on this week’s menu. Give them a whirl – we’re sure you’ll find all sorts of uses for them
1 tbs olive oil
1 tbs honey (you could substitute maple syrup)
1/2 tsp salt
1 tsp fennel seeds
600 g carrots, peeled and cut into batons
In a stainless steel mixing bowl, combine the olive oil, honey, salt and fennel seeds. Toss through the carrot batons to coat well. Lay the carrots on a paper-lined baking tray and roast in a preheated 200C oven for 20 minutes or until softening and browned.
Serve warm or cold as a side dish, scattered with mint or coriander if you’d like. For a more substantial salad, toss through with a couple of handfuls of rocket, toasted slivered almonds and diced feta, dressed with a cider or balsamic vinegar dressing.