Riverford Wicked Leeks
Roast carrots with fennel and honey recipe image

Print Roast carrots with fennel and honey

This is a simple side dish that works particularly well with roast pork – both honey and fennel are great partners for the pig. If you are a fennel fan, rub crushed fennel seeds into the scored pork skin (with the salt) to make fantastic, aniseed crackling.


  • 1kg carrots, peeled
  • 2–3 tbsp olive or rapeseed oil
  • 1½ tsp fennel seeds
  • 4 tbsp honey
  • Good pinch salt


  1. Preheat oven to 200°C/Gas 6. Cut the carrots into long wedges or roll-cut them into angular pieces. If they are small and slender, leave them whole or cut them in half length-ways.
  2. Toss with the oil, fennel seeds, honey and salt. Spread the carrots in a single layer over a roasting pan lined with baking paper.
  3. Roast for around 30 minutes until cooked through and caramelising in places – check after 20 minutes and turn over to ensure even roasting. Serve hot or warm.

Cooks notes

• Add a few sprigs of thyme to the roasting tray.
• Swap carrots for beetroot or celeriac – or use a combination of root veg.
• Instead of fennel seeds, try cumin seeds or lightly bashed coriander seeds.

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