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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!