Baby carrots wrapped in crispy pancetta recipe

Name: Baby carrots wrapped in crispy pancetta
Yield: Serves 6-8
Ingredients: 12-16 baby carrots; 12-16 fresh sage leaves; 12-16 slices pancetta; 2 tsp fennel seeds; 2 tbsp butter; 1 tbsp olive oil

Spruce up your Christmas vegetables with these glazed carrots wrapped in crispy pancetta. The combination of caramelised carrots with salty pork will have your dinner guests wanting more. The great thing is that you can prepare and wrap the carrots in a few hours before your guests arrive, by keeping them chilled until read to roast.

See method

Serves 6-8
5 mins to prepare and 40 mins to cook
152 calories / serving

Gluten-free

Shop your ingredients

Tesco Mini Carrots 320G
Any 3 for 2 Clubcard Price - Cheapest Product Free - Selected Vegetables 80g - 800g
Offer valid for delivery from 28/07/2026 until 28/07/2027
12-16 baby carrots
£1.35
£4.22/kg
Tesco Sage 20G
12-16 fresh sage leaves
£0.50
£25.00/kg
Tesco Italian Unsmoked Pancetta 2 X65g
12-16 slices pancetta
£1.95
£15.00/kg
Tesco Fennel Seeds 36G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
2 tsp fennel seeds
£1.00
£27.78/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
2 tbsp butter
£1.85
£7.40/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre

Method

Cook the carrots in a pan of boiling, salted water for 5-8 minutes or until al dente. Drain and set aside to cool.
Tightly wrap a sage leaf and a pancetta slice around each carrot and arrange in an ovenproof dish.
In a pan, heat the fennel seeds until fragrant. Add the butter and oil and leave to melt; season. Brush the carrots with the butter mixture and roast for 30 minutes, or until crispy.