Roasted Glazed Carrots

Instructions

• 1Spray the roasting pan with the cooking spray and line with parchment paper.
• 2Peel the carrots and coarsely chop into 1-inch pieces.
  Tip: Ensure the pieces are the same size for even cooking.
• 3Insert the wire rack in the middle position. Set the oven to Roast, Convection, 400°F, for 45 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 4Combine the butter, oil, sugar, garlic, ½ teaspoon fennel seeds, 1 teaspoon salt and pepper in a large bowl and stir to combine.
• 5Add the carrots to the bowl and mix to coat.
• 6Place the carrots and all the glaze into the roasting pan. Set the bowl aside for later use.
• 7Once preheated, place the pan in the oven and cook for 45 minutes. After 30 minutes cooking, turn the carrots, add the water and continue cooking. Meanwhile, continue to the next step.
• 8Lightly crush the remaining fennel seeds. In a small bowl, combine the crushed fennel seeds with the remaining ¼ teaspoon salt and stir to combine.
  Tip: If you do not have a mortar and pestle or a spice grinder, place seeds in a sandwich bag and crush with a rolling pin.
• 9The carrots are cooked when a small knife or skewer inserted into the center has little resistance. If not, cook them a little longer.
• 10Pour all the contents of the roasting pan into the reserved bowl. Sprinkle the parsley and fennel salt evenly over the carrots and toss to coat.
• 11Scatter the glazed carrots with chopped parsley to serve.