Main Meals

Roasted baby carrots with fennel and sage

By Hannah Lewry
4
Easy
10 minutes
10 minutes
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Ingredients

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

Method

Ingredients

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.
Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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