Savouries | Dinners | Salads | Snacks/ Sustainable Winter recipes

Roasted baby carrots with fennel & caraway

Jump to recipe
  • baby carrots fork's eye view
  • baby carrots from above
  • baby carrots vs forks

This recipe for roasted baby carrots starred in my very first catering gig. The carrots are sweet and spicy with a delicious aniseed flavour from the fennel and caraway seeds. They are great as a snack: it’s hard to stop at just one carrot as they are so tasty. The carrot tops were made into carrot top pesto: to use up all of the vegetable from root to tip.

I did the catering for the launch of my partner Philip Shelper’s new book Blockchain loyalty. Below is the grazing menu I came up with for 50 people. They ate everything! – I was very happy with this result. I designed the menu to use up as much as possible of an in season ingredient from root to tip: to reduce food wastage and find the tastiest ways to prepare the ingredients. I used carrot, beetroot and eggplant: roasting, pickling and baking. If you like the sound of this menu, please let me know in the comments as I am considering running another root to tip grazing event in future.

Peck of pickles root to tip grazing menu

~Roasted eggplant dip w paprika & micro red garnet

~Carrot top pesto w tarragon & baby basil

~Roasted baby carrots with fennel & caraway

~Roasted baby beet purée w chilli, cinnamon & baby basil

~Filo beet leaf & spinach parcels w nutmeg, lemon & feta

~Assorted pickles & cheeses w mini veggies: pickled rhubarb, fennel and beetroot stems w Brie and Manchego cheese garnished w baby cucumbers, peppers & heirloom tomatoes

~Dessert: vanilla bean halva, raw cacao beans, in season strawberries & blood orange slices w rose petals

Roasted baby carrots with fennel & caraway

Print Recipe
Serves: 12 Cooking Time: 45 minutes


  • 2 bunches baby Dutch carrots with the tops on
  • 1 teaspoon fennel seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil



Preheat oven to 200 C


Line a baking tray with parchment paper


Prepare the carrots by removing the tops and washing them thoroughly – leave a small knob of the stalk at the top


Reserve the tops for making carrot top pesto


Lay the carrots in the baking tray


Drizzle with olive oil and sprinkle with the spices


Shake the pan to evenly cover the carrots


Bake for 30 minutes or until the carrots are soft


Serve with forks


For more information about blockchain loyalty refer to Philip Shelper’s new book Blockchain loyalty

You Might Also Like

No Comments

Leave a Reply