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Cumin and Fennel Hasselback Carrots

© 2024 |

© 2024 |

This healthy, budget-friendly carrot side dish, adapted from tesco, is fun to make and so flavourful with a lovely tender and sweet interior. They are one of the best side dishes to add on your dinner table and re-heat well too, so they're great for making ahead!

  • 750 g Carrots, peeled, trimmed and cut into 10cm lengths
  • 1 tsp Cumin seeds, gently crushed
  • 1 tsp Fennel seeds, gently crushed
  • 3 tbsp Olive oil
  • 1 tbsp Honey
  • Sea salt and freshly milled blac pepper
  • 50 g Feta, crumbled
  • 1 tbsp Parsley, chopped
  1. Preheat the oven to 180C/350. Place each carrot in-between two chopsticks or handles of wooden spoons, and cut small parallel slits, 3-5mm apart, through to the chopsticks or spoons, leaving the bottom intact.
  2. Place the carrots in a baking tray and toss with crushed cumin, fennel, olive oil, honey, sea salt and pepper. Roast in the oven for 25-30 minutes, until crisped and golden.
  3. Sprinkle with the crumbled feta and chopped parsley to serve.

© 2024 |

© 2024 |


Tom 16/3/24 13:48 have created some colorful ways to enjoy carrots!

Lola Martínez 16/3/24 14:05

Es una guarnición algo entretenida por tener que cortar las zanahorias de forma minuciosa, pero quedan muy bonitas y sabrosas. Merece la pena hacerla.

Brian's Home Blog 16/3/24 14:24

Those look fabulous! The hasselback looks terrific on the carrots!

Anonymous 16/3/24 14:59

Looks good -Christine

JoAnna 16/3/24 15:10

But this dish looks wonderful! Nothing but food! Thank you and best regards. :)

eileeninmd 16/3/24 16:21

Looks colorful and a pretty dish. I do love carrots.
Take care, enjoy your weekend!


Un plato colorido, sabroso y saludable. Me encanta la receta. Besos

MELODY JACOB 16/3/24 17:32

Wow, these roasted carrots sound absolutely delicious! I love the combination of flavors with the cumin, fennel, honey, and feta. And the presentation with the slits is such a creative touch. Can't wait to try this out for dinner tonight!

Read my new blog post:

DEZMOND 16/3/24 19:15

They look so pretty, you could use them for a cover photo if you ever publish a book :) Such a fun idea to hasselback carrots like we do with potatoes.

Liz That Skinny Chick Can Bake 16/3/24 21:23

Your carrots are gorgeous, Angie!!! We love roasted carrots and these are restaurant worthy!!!

roentare 16/3/24 21:37

They look like sea cucumbers

Cooking Julia 16/3/24 21:42

Those multicolored carrots are beautiful!

Anonymous 16/3/24 22:38

I can't believe that you were able to cut them so thinly. They look terrific but I don't know if I would have your patience to do that good of knife work. Karen (Back Road Journal)

Citu 16/3/24 23:54

Gracias por la receta. Se ve muy rica. Te mando un beso,

Margaret D 17/3/24 05:45

The carrots are looking delicious.

David M. Gascoigne, 17/3/24 10:33

This elevates carrots to a whole new level.

Rainbow Evening 17/3/24 11:27

great idea.... look yummy....

Ben | Havocinthekitchen 17/3/24 22:37

Wonderful flavour - and it's so beautiful with these rainbow carrots!

sherry 17/3/24 22:42

these look so pretty Angie. And I love the flavours you have used. What a lovely plate they are sitting on too.

Balvinder 18/3/24 01:44

So colorful and delicious platter. Love the spices you used.

Mbul Kecil 18/3/24 05:07

carrot with new style dish....unique ^^

[Reply] 18/3/24 13:46

Wow Angie, this elevates carrots to a new level!!

The Velvet Runway 20/3/24 13:19

These look and sound absolutely delicious! It definitely elevates carrots to a new level!
Julia x

Cristina Bernardi 22/3/24 06:24

Buone e molto sfiziose! Grazie per la ricetta

Anonymous 30/3/24 22:29

This carrots are absolutely stunning! And I can only imagine how good they taste, as well. Wonderful technique and presentation! David (C&L)


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