Roasting has to be the simplest way to bring out the delicious flavour of vegetables: a bit of oil, seasoning and time is all it takes. But it’s also becomes a bit predictable, so it’s nice to have a few simple flavour combinations up your sleeve to mix things up. This simple side is one such combination: the flavours of orange and fennel add a slightly sweet and bitter zing to gently roasted carrots. It’s best cooked slowly in a low oven, so makes the perfect accompaniment to my Moroccan Lamb Shoulder Tangia (or indeed another slow roast).
- 12 baby carrots
- 100ml orange juice (from 1 large orange)
- 1 teaspoon fennel seeds
- 2 teaspoons olive oil
- salt and pepper
- Preheat the oven to 150°C.
- Pour the orange juice and olive oil into a small oven proof dish, then add the carrots and toss to coat. Sprinkle with fennels seeds and a pinch of salt and pepper.
- Cover tightly with foil and roast for 1 hour. At this point take the cover off, toss the carrots in the juice and return to the oven for another 30-45 minutes. The carrots should be mostly tender (with just a little bite) and the juice reduced to a sticky sauce.