Our Sumac roasted fennel and carrots will quickly become a new favourite vegetable side for your Sunday roast. If you’re bored of the same old honey glazed carrots, this Sumac variation is perfect. The roasted fennel sweetens in flavour as it cooks and is lovely alongside the roasted carrots. Don’t worry if some of the fennel and carrots char a little on the edges – we like the crunchy texture that comes as a result! Sumac has a beautiful deep red, almost wine-coloured appearance and is most commonly used in Iranian cuisine. It is pronounced ‘soo-mak’ and is made from dried berries giving it a citrusy, tart flavour. You can incorporate Sumac into your marinades for fish, poultry or vegetables but many households also use the spice-blend as they would salt and pepper. When a recipe calls for the juice or zest of a lemon, experiment with using Sumac instead and we’re sure you’ll be delighted with the results. We served our Sumac roasted fennel and carrots alongside our stuffed pork belly and rosemary roasted potatoes. They are a great side for when you’re catering for lots of people and take minimal effort to prep. Leftovers could be chopped up and mixed through some couscous or bulgur wheat for a tasty lunch the next day.
- 500g carrots, peeled and chopped in half if very big
- 2 bulbs fennel, cut into chunks
- 3tbsp olive oil
- ½ tsp sumac
Preheat the oven to 180C, Gas 4. Toss the carrots and fennel with the olive oil in a roasting tray. Sprinkle over the sumac.
Roast for 25-30mins until cooked through and just charred. Remove and serve.
Top tip for making Sumac roasted fennel and carrots
Serve the roasted fennel and carrots with our stuffed pork belly for a twist on your traditional roast or try them with grilled fish or chicken for a light mid-week supper.