the Breville Test Kitchen

Roasted Glazed Carrots

Name: Roasted Glazed Carrots
Cook time: 600 s
Total time: 3600 s
Yield: Serves 4-6
Ingredients: Cooking spray; 900 g large carrots; 2 tbsp unsalted butter - melted; 1 tbsp olive oil; 3 tbsp white sugar; 2 cloves garlic - minced; ¾ tsp fennel seed - divided; 1¼ tsp kosher salt - divided; ¼ tsp ground white pepper; ¼ cup (60 ml) water; ¼ cup finely chopped flat-leaf parsley - plus extra to serve

Roasting the humble carrot elevates it to a place of sweet, intense deliciousness. Giving it a little tummy rub with some garlic, parsley and fennel seed and you have a side to rival any other.

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1 hr total time

10 mins active time

Easy

Serves 4-6

Ingredients

Measurements:

Cooking spray
900 g large carrots
2 tbsp unsalted butter
melted
1 tbsp olive oil
3 tbsp white sugar
2 cloves garlic
minced
¾ tsp fennel seed
divided
1¼ tsp kosher salt
divided
¼ tsp ground white pepper
¼ cup (60 ml) water
¼ cup finely chopped flat-leaf parsley
plus extra to serve

Instructions

1
Spray the roasting pan with the cooking spray and line with parchment paper.
2
Peel the carrots and coarsely chop into 2.5cm pieces.
Tip: Ensure the pieces are the same size for even cooking.
3
Insert the wire rack into position 4. Set the oven to Roast, Convection, 205°C, for 45 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
4
Combine the butter, oil, sugar, garlic, ½ teaspoon fennel seeds, 1 teaspoon salt and pepper in a large bowl and stir to combine.
5
Add the carrots to the bowl and mix to coat.
6
Place the carrots and all the glaze into the roasting pan. Set the bowl aside for later use.
7
Once preheated, place the pan in the oven and cook for 45 minutes. When the Rotate Remind signals, turn the carrots, add the water and continue cooking. Meanwhile, continue to the next step.
8
Lightly crush the remaining fennel seeds. In a small bowl, combine the crushed fennel seeds with the remaining ¼ teaspoon salt and stir to combine.
Tip: If you do not have a mortar and pestle or a spice grinder, place seeds in a sandwich bag and crush with a rolling pin.
9
The carrots are cooked when a small knife or skewer inserted into the center has little resistance. If not, cook them a little longer.
10
Pour all the contents of the roasting pan into the reserved bowl. Sprinkle the parsley and fennel salt evenly over the carrots and toss to coat.
11
Scatter the glazed carrots with chopped parsley to serve.