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Baby carrots wrapped in crispy pancetta recipe

Baby carrots wrapped in crispy pancetta recipe

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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


  • 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

  • Fat

    14g 20%
  • Saturates

    6g 28%
  • Sugars

    1g 1%
  • Salt

    0g 0%

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


  1. Cook the carrots in a pan of boiling, salted water for 5-8 minutes or until al dente. Drain and set aside to cool.
  2. Tightly wrap a sage leaf and a pancetta slice around each carrot and arrange in an ovenproof dish.
  3. 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.

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