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Roasted baby carrots with fennel and sage

By Hannah Lewry
4
Easy
10 minutes
10 minutes

Ingredients

  • 1 fennel bulb
  • 200 g baby carrots
  • Olive oil
  • 100 g butter
  • Sage leaves

Method

Slice 1 fennel bulb into wedges and arrange on a baking tray with 200 g baby carrots.

Drizzle with olive oil, dot with 100 g butter and sprinkle over a small handful of sage leaves.

Season and roast at 180°C for 30 minutes.

Cook's note: Serve warm with pork chops.