Fennel Baby Carrots with Maple Butter

Fennel Baby Carrots with Maple Butter

Maple butter is perfect with roast vegetables. This recipe uses Dutch carrots, but you can also do this with roast pumpkin.



  • 1 – 2 bunches of baby Dutch carrots*
  • ½ - 1 jar of Pepe’s maple butter
  • 2 teaspoons of fennel seeds
  • Small bunch of chives finely chopped



  • Wash and place carrots in a snug roasting tin in single layer and Sprinkle well with fennel seeds.
  • Pour over maple syrup and dollop generously with Pepe’s butter and mix and coat carrots well.
  • Bake at 180 degrees for 30 – 40 minutes and turn and toss every 15 minutes until carrots are starting to caramelize.
  • Drizzle with a little more maple syrup and season with sea salt and black pepper and sprinkle with chopped chives

 *You can use large carrots cut lengthways in quarters.


Recipe by Ian Jones, long time Pepe Saya friend and customer

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