Roasted carrots with Middle Eastern spices recipe
This delicious carrot dish adds Middle Eastern flavour to your root vegetables with a warming mix of spices and seeds.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 164 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- large bunch bushy top carrots
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1/2 tsp ground fennel
- 1/2 tsp sesame seeds
- 1 tbsp honey
- 2 handfuls wild rocket
- 50g (2oz) goat's cheese
- 1 lemon, quartered
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Shop ingredientsEach serving contains
- Energy
- 690kJ 164.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 17g
of the Reference intake
Carbohydrate 18.5gProtein 3.3gFibre 8.3g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Cut off most of the green carrot tops, leaving about 2·5cm (1in) remaining.
- Slice the carrots in half, lengthways. Toss with the olive oil, spices and seeds, then arrange in a single layer on a baking tray. Season well. Roast for 20 minutes, then drizzle with the honey and cook for 5 minutes more, until the edges are golden.
- Arrange the carrots and rocket in a serving dish. Crumble over the goat’s cheese and serve with the lemon wedges.
- See more Carrot recipes
