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Braised Baby Carrots in Fennel and Orange


A beautiful, colourful vegetable dish perfect on its own or with a delicious roast!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 20 mins
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  • 1 tsp (5 ml) fennel seeds
  • 500 g baby carrots, washed
  • 2 baby fennel bulbs, washed and quartered
  • 2 sprigs thyme
  • 2 Tbsp (30 ml) olive oil
  • 2 knobs of butter
  • lemon juice
  • 2 Tbsp (30 ml) honey
  • zest of 1 orange
  • salt and freshly milled black pepper

Warm a large pan to moderate heat and gently toast the fennel seeds for a minute to release their aroma. Add the carrots, fennel bulbs, thyme, olive oil, butter and a squeeze of lemon juice, and toss to coat. Cover with a lid, reduce the temperature to low and cook for about 8 minutes. Add the honey and orange zest and continue cooking until the vegetables are al dente. Season to taste.