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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.