Moroccan Roasted Caramelised Carrots with Cumin, Cinnamon, Orange Juice, Lemon Zest and Coriander Leaves. My husband said he never really did like carrots but he can’t get enough of these! A new family favourite. .
To make, preheat the oven to 230 C (450 F). Peel 700 g (1 1/2 lbs) whole carrots (rainbow carrots if possible) and cut them in half lengthwise. Quarter the thicker pieces so they are all about the same size and none more than 1 cm (1/2 in) thick. In a small bowl, mix 2 Tbsp extra virgin olive oil, 1 Tbsp brown sugar, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Toss this with the carrots until evenly covered. Spread out in a single layer on a baking tray lined with aluminium foil. Cover with an extra sheet of aluminium foil. Bake for 12 minutes, remove the top sheet of aluminium foil, them continue baking 15-20 mins, turning over the carrots half way through. While they are baking, in a small bowl whisk together 4 Tbsp freshly squeezed orange juice, 1 Tbsp ground cumin, 1/2 tsp chilli powder and 1 Tbsp ground cinnamon. When the carrots are done baking, toss them with this dressing. Before serving, garnish with a handful of fresh cilantro (coriander) leaves and a few generous pinches of freshly grated lemon zest. Serves 4.
Styled and photographed by Michelle Pilarczyk (@michellesculinaryjourney)
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