Cumin and fennel hasselback carrots recipe
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
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 130.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 0.7g
- Sugars
- 16g
of the Reference intake
Carbohydrate 17.2gProtein 3.3gFibre 7.4g
Method
- 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.
- 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.
- Sprinkle with the feta and parsley to serve.
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