This Christmas I’m adding a burst of brightness to the festive table with my Roasted Fennel and Orange Carrots. It’s a beautiful balance of sweet, citrusy, and gently caramelised flavours — the kind of side that instantly lifts any Christmas meal. The fennel softens into a mild, fragrant sweetness while the orange adds a zesty, seasonal sparkle. Simple to prepare and stunning to serve, it’s the perfect way to bring colour and freshness to your holiday cooking. Below is a video and recipe for you. Below is a video and recipe for you.
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Serves 4 – 8
Ingredients
- Orange x 1
- Fennel seeds x 1 – 2 tsps
- Carrots x 4 – 8 large
- Salt x 2 large pinches
- Oil x enough to cover the base of the baking tray
Method
- Peel the carrots and cut the tops from them.
- Pour cold water into a large saucepan.
- Add a couple of pinches of salt to the water.
- Place the peeled carrots into the water.
- Turn the pan onto a high heat on the hob and bring it to the boil.
- Turn the heat down and leave it simmer for 5 minutes.
- After 5 minutes pick a carrot up with the fork if it falls off then it’s done.
- If it doesn’t fall from the fork leave for a further minutes and check again.
- When they are done pour the carrots through a colander and leave to cool.
- Leave to cool until cold.
- Last year I parboiled all of the vegetables we had with Christmas dinner the day before. I let them cool completely and I put them in the fridge in a tupperware box or bowl overnight. It made them very tasty.
- Once the carrots have cooled or been in the fridge overnight preheat the oven to 200°C or gas mark 5.
- Slice the orange in half.
- Squeeze the orange juice into a small mixing bowl.
- Add in the fennel seeds and set to one side.
- Pour enough oil into the baking tray to cover the base.
- Place the baking trays into oven while it preheats.
- Once the preheated remove the baking tray.
- We like to separate our carrots and parsnips into two trays.
- Put the carrots into the tray and carefully toss in the hot oil.
- Place the tray into the oven for about 20 minutes or until the carrots start to turn golden brown.
- Pour over both trays, if using two, the orange and fennel made earlier.
- Put the tray back into the oven and cook for a further 20 minutes or until they turn golden brown.
- Remove from the oven and serve with a roast of you choice.
- Then enjoy.
Whether you’re hosting a festive feast or just want an elegant, flavourful side dish, these Roasted Fennel and Orange Carrots are guaranteed to impress. Vibrant, aromatic, and effortlessly Christmassy, they pair beautifully with a range of mains and bring a lovely touch of sunshine to winter plates. Enjoy this seasonal favourite and happy cooking throughout your 24 Days of Christmas!
Googies Kitchen Life 