Roasted Glazed Carrots
Breville Test Kitchen

Breville Test Kitchen

Roasted Glazed Carrots

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.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

1 hr total time

10 mins active time


Serves 4-6



  • Cooking spray icon
    Cooking spray
  • large carrot icon
    2 lb large carrots
  • unsalted butter icon
    2 tbsp unsalted butter


  • olive oil icon
    1 tbsp olive oil
  • white sugar icon
    3 tbsp white sugar
  • clove garlic icon
    2 cloves garlic


  • fennel seed icon
    ¾ tsp fennel seed


  • kosher salt icon
    1¼ tsp kosher salt


  • ground white pepper icon
    ¼ tsp ground white pepper
  • water icon
    ¼ cup (2 fl oz) water
  • finely chopped flat-leaf parsley icon
    ¼ cup finely chopped flat-leaf parsley

    plus extra to serve


  • 1Spray the roasting pan with the cooking spray and line with parchment paper.
  • 2Peel the carrots and coarsely chop into 1-inch pieces.
    Tip: Ensure the pieces are the same size for even cooking.
  • 3Insert the wire rack into position 4. Set the oven to Roast, Convection, 400°F, for 45 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
  • 4Combine the butter, oil, sugar, garlic, ½ teaspoon fennel seeds, 1 teaspoon salt and pepper in a large bowl and stir to combine.
  • 5Add the carrots to the bowl and mix to coat.
  • 6Place the carrots and all the glaze into the roasting pan. Set the bowl aside for later use.
  • 7Once 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.
  • 8Lightly 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.
  • 9The carrots are cooked when a small knife or skewer inserted into the center has little resistance. If not, cook them a little longer.
  • 10Pour 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.
  • 11Scatter the glazed carrots with chopped parsley to serve.
Side dish/Accompaniment
Gluten Free

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