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Cumin and fennel hasselback carrots recipe

Cumin and fennel hasselback carrots recipe

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Upgrade your classic roast side with these visual hasselback carrots. The earthy vegetable tastes amazing seasoned with warming cumin, fragrant fennel and glazed with honey for a crisp finish. See method

  • Serves 4
  • 15 mins to prepare and 25-30 mins to cook
  • 130 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 750g carrots, peeled, trimmed and cut into 10cm lengths
  • 1 tsp cumin seeds, gently crushed
  • 1 tsp fennel seeds, gently crushed
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 50g feta, crumbled
  • 15g flat-leaf parsley, chopped

Each serving contains

  • Energy

    550kj
    130kcal     7%

  • Fat

    6g 9%

  • Saturates

    2g 12%

  • Sugars

    16g 18%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 17.2g Protein 3.3g Fibre 7.4g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Carefully cut small widthways slits into each carrot length, stopping three-quarters of the way down. Continue along the length of the carrot to achieve a hasselback effect.
  2. In a bowl, toss the carrots with the cumin, fennel, olive oil, honey and some seasoning. Cook in the oven for 25-30 minutes, until crisped and golden.
  3. Sprinkle with the feta and parsley to serve.

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