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Roasted spiced carrots

With a touch of Middle Eastern spices, this baked side dish lets the flavour of carrots shine.

0:10

To prep

 0:35

To cook

 10

Ingredients

 EASY

Difficulty

 4

Servings

 0

Average rating

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Roasted spiced carrots

Australian Good Taste - July 2011 , Page 29
Recipe by Gemma Luongo

Photography by Rob Palmer

  • Ingredients
  • Nutrition
Energy
745kJ 		Fat saturated
1.00g
Fat Total
8.50g 		Carbohydrate sugars
g
Carbohydrate Total
22.00g 		Dietary Fibre
9.00g
Protein
3.50g 		Cholesterol
mg
Sodium
mg

All nutrition values are per serve.

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  • Method
  • Notes
  1. Step 1

    Preheat oven to 200°C. Cut carrots into quarters lengthways. Cut into 8cm lengths. Place in a large baking dish. Drizzle with half the oil. Bake for 30 minutes or until golden and tender. Top with the almonds. Bake for 5 minutes or until almonds are lightly toasted.

  2. Step 2

    Meanwhile, place the lemon juice, honey, chilli flakes, cinnamon, cumin and remaining oil in a small microwave-safe bowl. Cook on High/800 watts/100% for 10 seconds or until the honey melts. Stir to combine.

  3. Step 3

    Transfer carrot mixture to a platter. Add currants and dressing. Season with salt and pepper. Toss to combine. Top with coriander.

Serves 4 as a side.

Carrots adds sweetness to stocks and stews, and colour and crunch to salads and stir-fries.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm saladand pastacollections.

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