Serves: 4-6
INGREDIENTS
1 kilogram carrots, peeled
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon ground cinnamon
pinch chilli flakes
sea salt and freshly ground pepper
2 tablespoons runny honey
To finish
1 tablespoon sesame seeds, toasted
METHOD
Preheat the oven to 180°C.
Cut the carrots into long pieces about 2 cm thick. Combine the remaining ingredients, except the honey and toss with the carrots, turning to coat well.
Place on a baking tray and drizzle over the honey. Roast for about 30 minutes, turning frequently until golden and tender.
To serve: Sprinkle over the sesame seeds and place in a serving dish.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.