Orange-Maple Roasted Carrots and Fennel


If you like vegetables and their natural sweetness, you will love this recipe. Roasted carrots with orange zest guarantee a completely new flavour combination.


  • 4 medium carrots, washed and cleaned
  • 1 medium fennel bulb
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • ¼ teaspoon dried thyme
  • 1 tablespoon maple syrup
  • ¾ teaspoon grated orange zest

Method of preparation:

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminium foil for easy clean up.

Cut the carrots and fennel into thin, even slices. Place in a single layer on the prepared baking tray.

In a small bowl, whisk together the olive oil, salt, pepper, dried thyme, maple syrup and grated orange zest.

Drizzle the olive oil mixture over the carrots and fennel, tossing gently to coat evenly.

Roast in the preheated oven for 20-25 minutes or until tender and caramelised, stirring halfway through to ensure even browning.

When the carrots and fennel are cooked to perfection, remove from the oven and transfer to a serving platter.

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