Serves: 6
INGREDIENTS
800 grams assorted baby carrots, e.g. orange, purple and white
olive oil
sea salt and freshly ground pepper
Dressing
3 tablespoons olive oil
1 teaspoon finely grated orange zest
1 tablespoon each orange and lemon juice
1 teaspoon ground cumin
1 clove garlic, crushed
2 tablespoons chopped mint, plus extra to garnish
METHOD
Preheat the oven to 180˚C.
Scrub or peel the carrots and trim the tops. Place on a lined baking tray, toss with olive oil and season well. Roast for 20-30 minutes until just tender.
Dressing: Whisk the ingredients in a bowl and season.
To serve: Gently combine the carrots and dressing, place on a serving platter and scatter with mint.
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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.