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