Roasted carrots with goat’s cheese
Think carrots are a boring veg? This fast and fresh recipe roasts the roots with cumin, chilli and mustard seeds until caramelised and sweet then finishes with fresh coriander and goat's cheese. Serve as a side dish or as a vegetarian main with couscous.
50 min4 servings159 kcal
Ingredients
- 500 g carrots peeled and halved lengthways then steamed or simmered for 10 minutes
- olive oil
- 150 g (or use goat’s curd if you can get it) soft goat’s cheese
- 1 tsp cumin seeds toasted
- 1 tsp black or brown mustard seeds
- 2 cloves garlic sliced
- 1 dried chilli crumbled or a pinch of dried chilli flakes
- 1 orange juiced
- a handful coriander roughly chopped
Instructions
- 1
Heat the oven to 200c/fan 180c/gas 6.
- 2
Toss the carrots, seeds, chilli and garlic with a slug of oil and half the orange juice in a roasting tin. Roast for 30 minutes or until golden.
- 3
Dot with goat’s cheese then sprinkle with the rest of the orange juice and the coriander and serve with salad or couscous.
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