Fennel and Cumin Hasselback Carrots

The old reliable carrot is an annual hero on the vegetable charts! You’ll find it in soups and stews in the colder months but is given a jazz up in this tasty recipe.

Hasselback originated in a restaurant in Sweden where a potato was sliced multiple times but kept intact then seasoned, oiled and roasted. We’ve added some spice to our Irish organic carrot version and slowly roasted them and they are sweet and soft and flavoursome.

Serve as a starter with crumbled cheese and nuts or on the side with your veggie main course.




  • 5 medium carrots
  • 2 tsp ground cumin,
  • 2 tsp fennel seeds, gently crushed
  • 1 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 50g feta or goats cheese, crumbled
  • a handful of chopped walnuts


  • Step 1: Preheat the oven to 180°C. Peel the carrots and cut into 10cm lengths. Carefully cut small widthways slits into each carrot length, stopping three-quarters of the way down. Continue along the length of the carrot to achieve a hasselback effect. Tip: if you have chop sticks put them on either side of the carrot to help prevent cutting through.
  • Step 2: Put the fennel in a pestle and mortar if you have one and gently crush. Add the ground cumin, honey, oil, salt and stir. Pour the spiced mix over the carrots and coat each piece. Place on a baking tray and cook in the oven for30-40 minutes, until cooked through and golden.
  • Step 3: Serve warm with crumbled feta and chopped walnuts.