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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.