PHOTOGRAPHS CON POULOS FOOD & FOOD STYLING ANNA LAST



2 bunches baby carrots, trimmed and peeled
1–2 tablespoons extra virgin olive oil
3 tablespoons maple syrup
1 clove garlic, peeled and finely chopped
1 large pinch fennel seeds

Preheat oven to 180°C. Place carrots on a lightly oiled baking tray and drizzle maple syrup and remaining olive oil over. Add garlic, fennel seeds and a pinch of sea salt and toss carrots to coat evenly. Roast for 10–15 minutes or until just tender. Serves 6–8 as an accompaniment or part of a mezze.

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