Warm, caramelized fennel and colourful Heritage carrots make magnificent bedfellows to thin slices of fresh juicy oranges. Don’t skimp on the herbs.
- Yield: 4 Servings
- 2 bulbs Florence fennel
- 21 oz (600 g) Heritage carrots
- 4–5 tbsp olive oil
- 1 lemon juice
- 2 tsp caster/granulated sugar
- 4 juicy oranges
- sea salt and freshly ground black pepper
For the Dressing
- ⅓ cup (100 ml) plus 1 tbsp olive oil
- 1 lemon juice and zest
- 1 tsp caster/granulated sugar
- a large handful of chopped mixed herbs (parsley, coriander/cilantro, dill, chives, etc.)
How to Make It
- Preheat the oven to 190˚C (375˚F) Gas 5. Trim the fennel bulbs, and then cut them in half, from root to tip. Cut each half into three or four wedges. Arrange over a sheet pan. Cut the carrots in half or into quarters along their length, depending on the size of the carrots. Arrange them over the pan with the fennel wedges. Drizzle over the oil and lemon juice and scatter over the sugar. Roast for about 25–30 minutes, until the vegetables are soft and slightly charred at the edges.
- In the meantime, top, tail and peel the oranges and cut into thin slices. Mix the oil, lemon juice and sugar together for the dressing, and squeeze in any juice from the end pieces of orange peel. Season with a little salt and black pepper.
- Remove the pan from the oven and transfer everything to a platter. Drizzle over the lemon dressing, scatter with the herbs, and serve.