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:
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!