Cumin and Fennel Hasselback Carrots

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25 March 2024

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This healthy, budget-friendly carrot side dish, adapted from tesco, is fun to make and so flavourful with a lovely tender and sweet interior. They are one of the best side dishes to add on your dinner table and re-heat well too, so they’re great for making ahead!

750 g Carrots, peeled, trimmed and cut into 10cm lengths
1 tsp Cumin seeds, gently crushed
1 tsp Fennel seeds, gently crushed
3 tbsp Olive oil
1 tbsp Honey
Sea salt and freshly milled blac pepper
50 g Feta, crumbled
1 tbsp Parsley, chopped

Preheat the oven to 180C/350. Place each carrot in-between two chopsticks or handles of wooden spoons, and cut small parallel slits, 3-5mm apart, through to the chopsticks or spoons, leaving the bottom intact.
Place the carrots in a baking tray and toss with crushed cumin, fennel, olive oil, honey, sea salt and pepper. Roast in the oven for 25-30 minutes, until crisped and golden.
Sprinkle with the crumbled feta and chopped parsley to serve.