If you're like me, there is always a few carrots in the fridge drawer as they are so versatile and nutritious too. Roasted with warm spices Moroccan style until sweet and tender, they pair beautifully with meat dishes and can be incorporated into salads, grain bowls or served with my tahini sauce drizzled on top.
Serves 4
INGREDIENTS
- 500g / 1lb 2oz carrots
- 1 tablespoon olive oil
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
- 2 tablespoons flat-leaf parsley, chopped
METHOD
- Wash and scrub carrots. Trim and cut on a diagonal into chunks.
- Place cut carrots in a medium bowl. Add oil, cumin powder, smoked paprika and salt. Toss gently to combine.
- Transfer carrots onto an oven tray lined with baking paper. Spread them out into a single layer.
- Roast in a preheated 200°C /400°F oven for about 15 minutes until the carrots are tender and lightly caramelised. Remove to a serving dish and garnish with chopped parsley. Serve warm or at room temperature.
No comments:
Post a Comment