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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Apricot and Sage Roasted Pork]()
RecipeApricot and Sage Roasted Pork
Article by Claire Aldous![Baby Carrot and Date Salad with Coriander Dressing]()
RecipeBaby Carrot and Date Salad with Coriander Dressing
Article by Pippa Cuthbert![Carrot and Orange Salad with Cinnamon and Orange Blossom Dressing]()
RecipeCarrot and Orange Salad with Cinnamon and Orange Blossom Dressing
Article by Claire Aldous![Roasted Baby Carrot and Avocado Salad]()
RecipeRoasted Baby Carrot and Avocado Salad
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.