Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Baby carrots wrapped in crispy pancetta recipe

0 ratings

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. See method

Serves 6-8
5 mins to prepare and 40 mins to cook
152 calories / serving
Gluten-free

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

Each serving contains

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

Method

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