Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 1 fennel bulb
- 200 g baby carrots
- Olive oil
- 100 g butter
- Sage leaves
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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