Roasted carrots with fennel and feta



Serves 2

  • 3 carrots, peeled and thickly sliced
  • 1 bulb fennel, springs removed and kept, halved vertically, core removed and cut into quarters and then into eighths
  • 2 tablespoons white wine
  • 2 tablespoons hot water
  • 1 teaspoon vegetable bouillon or stock
  • Drizzle rapeseed oil
  • 1/4 teaspoon sumac
  • 100g feta, crumbled
  • Maldon sea salt
  • Freshly ground black pepper


Prep time: 5 minutes
Cooking time: 50 minutes
Total time: 55 minutes

Roasted carrots with fennel and feta

This is a lovely way to make carrots and fennel taste a little different. By roasting them with stock and wine you are creating their own delicious sauce and eking out their flavour. Cooked feta is a delicacy of its own and is sublime mixed here with the sumac and roasted vegetables.


Preheat the oven to 180/350/gas 4.

Put the carrot and fennel slices in an oven proof dish. Drizzle over the rapeseed oil and sprinkle over the sumac and salt and pepper.

Mix the vegetable bouillon in with hot water and pour in to the vegetables, along with the wine. Place in the oven a bake for 45 minutes, stirring once.

Chop the fennel sprigs. Take the carrots and fennel out of the oven. Crumble over the feta and scatter over the fennel sprigs. Bake for another 5 minutes.

Serve hot as a main with lentils and courgette tzatziki or a side with roast chicken.



Try sprinkling over some dried chilli or sprigs or thyme before roasting for added depth.”

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