Baby carrots wrapped in crispy pancetta recipe

  • Serves 6-8
  • 5 mins to prepare and 40 mins to cook
  • 152 calories / serving
Add this recipe to your binder.

Spruce up your Christmas vegetables with these glazed carrots wrapped in crispy pancetta. The combination of caramelised carrots with salty pork will have your dinner guests wanting more. The great thing is that you can prepare and wrap the carrots in a few hours before your guests arrive, by keeping them chilled until read to roast.

Cook the carrots in a pan of boiling, salted water for 5-8 minutes or until al dente. Drain and set aside to cool.

Tightly wrap a sage leaf and a pancetta slice around each carrot and arrange in an ovenproof dish. 

In a pan, heat the fennel seeds until fragrant. Add the butter and oil and leave to melt; season. Brush the carrots with the butter mixture and roast for 30 minutes, or until crispy. 

See more Christmas Sides recipes

Email recipe details
Print recipe
  • Ingredients

  • 12-16 baby carrots
  • 12-16 fresh sage leaves
  • 12-16 slices pancetta
  • 2 tsp fennel seeds
  • 2 tbsp butter
  • 1 tbsp olive oil
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 630kj 152kcal 8%
  • Fat 14g 20%
  • Saturates 6g 28%
  • Sugars 1g 1%
  • Salt 0g 0%

of the reference intake
Carbohydrate 1.7g Protein 5g Fibre 1.1g


Suggested tips and skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.