Oven-roasted Carrots

Sweet, caramelised, tender. These carrots make a vibrant side dish that not only looks gorgeous, but tastes absolutely delicious.

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We bought a bunch of organic carrots from the farmers market on the weekend and what better way to enjoy them then in a very simple dish, that is all about the carrots.

This is a side dish that will impress, but is really quick and simple to prepare.

It is as easy as cleaning them, drizzling them with olive oil and a sprinkle of salt and baking them until tender and caramelised.

SERVING SUGGESTIONS

• Serve with a few roughly chopped hazelnuts and fresh parsley

• Drizzle with a lemony tahini dressing (recipe below), a few pomegranate seeds and fresh herbs such as mint and coriander

• Serve with a side of your favourite hummus

FOR THE TAHINI DRESSING

mix all the below into a smooth, runny dressing:

• 2 tbsp tahini

• 3 tbsp water, or more as needed

• 3 tbsp fresh lemon juice

• pinch of salt

TIPS!

• Make sure the carrots are similar in size to ensure they cook evenly. If some carrots are larger cut them lengthwise into halves.

• Adjust the cooking time based on the size of your carrots.

• Roast them until they start to caramelise. Roasting the carrots brings out their natural sweetness and depth of flavour.

• Adding herbs such as fresh thyme to the roasting tray will add more flavour.

Here are a few of my favourite

SIDES YOU MIGHT LIKE

harissa roasted butternut

oven-roasted cabbage wedges

grilled zucchini with yoghurt

smoky corn ribs

OVEN-ROASTED CARROTS

Simple roasted carrots. A vibrant side dish that not only looks gorgeous, but tastes absolutely delicious.

Serves: 4 as a side

Prep time: 5 min

Roasting time: 45 min

INGREDIENTS

FOR THE CARROTS

• About 800g fresh carrots, scrubbed

• olive oil

• salt

• freshly cracked black pepper

TO SERVE

• toasted hazelnuts, roughly chopped

• Fresh herbs such as parsley or coriander

INSTRUCTIONS

Preheat the oven to 180 C.

Wash the carrots (slice any large carrots in half lengthwise) and add them to a large roasting tray.

Drizzle with a bit of olive oil and season with a bit of salt and pepper and toss well.

Add 2 tbsp water into the roasting tray and cover the tray with aluminium foil.

Roast for 25 min.

After 25 min, remove the foil and roast for another 10 - 15 minutes OR until tender and caramelized.

Arrange the roasted carrots on a large platter. Sprinkle with chopped hazelnuts and fresh herbs