Slow-Roasted Fennel and Carrots

Ingredients

• Fennel bulb
• Carrots
• Pinch caraway seeds
• Olive oil

Method

Preheat oven to 160°C. Trim and quarter the fennel bulbs. Trim and half carrots lengthwise. Then lay fennel and carrots in a roasting dish and scatter over the caraway seeds. Season with salt and black pepper and drizzle with olive oil. Cook for 1 hour or until the fennel is tender and caramelised.