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  • 750 g Chantenay or no-peel carrots
  • 3 fresh thyme sprigs, stalk removed
  • 1 tsp fennel seeds, crushed
  • 2 tbsp olive oil


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Cook the carrots in a pan of boiling water for 3 mins, 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

    Place the carrots in the oven for 35 mins or until tender and golden.

Nutritional Details

Each serving provides
  • Energy 214kj 51kcal 3%
  • Fat 3.0g 4%
  • Saturates 0.4g 2%
  • Sugars 5.0g 6%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 222kj/53kcal

Each serving provides

5.4g carbohydrate 0.2g fibre 0.7g protein

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