Cumin and fennel hasselback carrots recipe

11 ratings Rate
  • Serves 4
  • 15 mins to prepare and 25-30 mins to cook
  • 130 calories / serving
  • Healthy
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Upgrade your classic roast side with these visual hasselback carrots. The earthy vegetable tastes amazing seasoned with warming cumin, fragrant fennel and glazed with honey for a crisp finish.

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Carefully cut small widthways slits into each carrot length, stopping three-quarters of the way down. Continue along the length of the carrot to achieve a hasselback effect.
  2. In a bowl, toss the carrots with the cumin, fennel, olive oil, honey and some seasoning. Cook in the oven for 25-30 minutes, until crisped and golden.
  3. Sprinkle with the feta and parsley to serve.

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  • Ingredients

  • 750g (1 1/2lb) carrots, peeled, trimmed and cut into 10cm lengths
  • 1 tsp cumin seeds, gently crushed
  • 1 tsp fennel seeds, gently crushed
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 50g (2oz) feta, crumbled
  • 15g flat-leaf parsley, chopped
  • Energy 550kj 130kcal 7%
  • Fat 6g 9%
  • Saturates 2g 12%
  • Sugars 16g 18%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 17.2g Protein 3.3g Fibre 7.4g

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