A festive recipe from Neven's Waterford Christmas.


  • 450 g (1lb) carrots
  • 1 tbsp fresh rosemary sprigs
  • 2 star anise
  • 2tbsp maple syrup
  • Maldon sea salt and freshly ground black pepper
  • Parsley or chives to garnish


  1. Preheat the oven to 180C (350F), Gas mark 4. Peel the carrots and then cut into even-sized batons. Place the carrots in a roasting tray lined with parchment paper.
  2. Scatter over the rosemary and star anise. Drizzle over the maple syrup followed by two tablespoons of water. Season with salt & pepper.
  3. Season to taste, then fold in the sides of the parcel to enclose the root vegetables by bringing up the sides, then folding over and twisting the edges.
  4. Roast for 1 hour until the carrots are meltingly tender and slightly caramelised. To serve, either open the parcel at the table or carefully pour the carrots and all of their juices into a nice big warmed dish.
  5. Sprinkle with chopped herbs such as parsley or chives