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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.