Sumac roasted fennel and carrots recipe

(5 ratings)

Roasted carrots go well with fennel, which sweetens up as it cooks.

roasted fennel and carrots recipe
  • healthy
Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories69 Kcal3%
Fat4.5 g6%
Saturated Fat1 g5%
Carbohydrates4.5 g2%

Roasted carrots go well with fennel, which sweetens up as it cooks.

This sumac roasted fennel and carrots are the perfect additional to a Sunday roast or a special Easter lunch.

Carrots are a popular veg and it is often difficult to think of new and exciting ways to cook or flavour them. Try our recipe, the carrots are roasted with fennel and sumac to spruce them up a little. Sumac is used in Mediterranean and Middle-Eastern cookery to give a tangy and zesty flavour (not dissimilar to lemon juice). It’s delicious with vegetables, grilled fish and meat and has a beautiful deep red colour. Made from a dried berry, in some countries, such as Iran, it is served on the table alongside the salt and pepper as a seasoning. While a relatively up and coming spice, it is found in most supermarkets and is a versatile ingredient so great to keep in your store cupboard for when you want to add a little flavour to something quickly and easily.

Using your hands to rub in the oil means you can get all the veg covered easily and evenly – you can also give them a good toss around the roasting tin if you would rather keep your hands clean.


  • 500g carrots, peeled and chopped
  • 2 fennel bulbs, chopped
  • 3tbsp olive oil
  • 1⁄2tsp sumac




  1. Preheat the oven to 180C/Gas 4.
  2. Toss the carrots and fennel with the olive oil in a roasting tray. Sprinkle over the sumac and mix to coat. You can do this with your hands as it’ll be easier to get everything coated properly.
  3. Roast for 25-30 mins until cooked through and just charred. Remove from the oven and serve on a platter.
Top Tip for making Sumac roasted fennel and carrots recipe

When in season use heritage carrots to make an even more colourful plate of food

Samuel Goldsmith
Freelance food writer

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.