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  • 750 g Chantenay carrots
  • 3 sprigs fresh thyme, leaves picked
  • 1 tsp fennel seeds, crushed
  • 2 tbsp olive oil


  1. 1

    Cook the carrots in a pan of boiling water for 3 minutes, then drain well.

  2. 2

    Tip into a roasting tin and sprinkle with the thyme and fennel seeds. Drizzle over the olive oil and season with black pepper.

  3. 3

    Roast the carrots in the oven alongside your joint, 20 minutes before the end of cooking time (they will be oven-cooked for 35 minutes in total, as you will be resting your joint for at least 15 minutes). Cook until tender and golden.

Nutritional Details

Each serving provides
  • Energy 301kj 72kcal 4%
  • Fat 4.3g 6%
  • Saturates 0.5g 3%
  • Sugars 6.6g 7%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 234kj/56kcal

Each serving provides

7.3g carbohydrate 0.4g fibre 1.0g protein

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