Rainbow carrots with feta and hazelnut recipe
Created by The Tesco Recipes team
Sunday roast wouldn't be complete without roasted carrots, so why not give them centre stage with this delicious recipe? Featuring vibrant rainbow carrots, we've added a coriander seed dressing, tangy feta and crunchy hazelnuts for a truly show-stopping side!
See method- Serves 4 as a side dish
- Takes 50 mins
- 359 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2 x 450g packs Tesco Finest rainbow carrots, trimmed, large ones halved lengthways
- 1 tbsp extra-virgin olive oil
- ½ tsp sea salt
- 60g hazelnuts
- 15g fresh mint, leaves picked and roughly chopped
- 75g reduced-fat salad cheese
For the dressing
- 40ml extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp clear honey
- ½ tbsp coriander seeds
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Shop ingredientsEach serving contains
- Energy
- 1485kJ 359.0kcal
- Fat
- 25g
- Saturates
- 4g
- Salt
- 1.3g
- Sugars
- 21g
of the Reference intake
Carbohydrate 23.3gProtein 7.1gFibre 6.5g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Toss the carrots in the oil and sea salt on a baking tray, then roast for 30 mins. Put the hazelnuts on a separate baking tray and roast for 6-8 mins until golden. Set the hazelnuts aside to cool for 10 mins or so, then roughly chop.
- Meanwhile, whisk together all the ingredients for the dressing, except the coriander seeds. Put the coriander seeds in a frying pan over a medium-high heat and toast for 3-5 mins until fragrant, then crush in a pestle and mortar.
- After the carrots have roasted for 30 mins, drizzle 1 tbsp of the dressing over and toss to coat, then return to oven for another 10-15 mins until the carrots are tender and slightly sticky. Add the crushed coriander seeds to the remaining dressing.
- Remove the carrots from the oven and drizzle with the remaining dressing and most of the mint, tossing to coat. Transfer to a serving platter, pouring over any dressing left in the baking tray, and crumble over the salad cheese. Add the hazelnuts and top with the remaining mint leaves to serve.
- See more Roast side dishes
