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Rainbow carrots with feta and hazelnut recipe

Rainbow carrots with feta and hazelnut recipe

1 rating

Created by The Tesco Real Food team

Sunday roast wouldn't be complete without roasted carrots, so why not give them centre stage with this delicious recipe? Featuring vibrant rainbow carrots, we've added a coriander seed dressing, tangy feta and crunchy hazelnuts for a truly show-stopping side! See method

Ingredients

  • 2 x 450g packs Tesco Finest rainbow carrots, trimmed, large ones halved lengthways
  • 1 tbsp extra-virgin olive oil
  • ½ tsp sea salt
  • 60g hazelnuts
  • 15g fresh mint, leaves picked and roughly chopped
  • 75g reduced-fat salad cheese

For the dressing

  • 40ml extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard​
  • 1 tbsp clear honey
  • ½ tbsp coriander seeds

Each serving contains

  • Energy

    1485kj
    359kcal     18%

  • Fat

    25g 35%

  • Saturates

    4g 19%

  • Sugars

    21g 24%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 23.3g Protein 7.1g Fibre 6.5g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Toss the carrots in the oil and sea salt on a baking tray, then roast for 30 mins. Put the hazelnuts on a separate baking tray and roast for 6-8 mins until golden. Set the hazelnuts aside to cool for 10 mins or so, then roughly chop.
  2. Meanwhile, whisk together all the ingredients for the dressing, except the coriander seeds. Put the coriander seeds in a frying pan over a medium-high heat and toast for 3-5 mins until fragrant, then crush in a pestle and mortar.
  3. After the carrots have roasted for 30 mins, drizzle 1 tbsp of the dressing over and toss to coat, then return to oven for another 10-15 mins until the carrots are tender and slightly sticky. Add the crushed coriander seeds to the remaining dressing.
  4. Remove the carrots from the oven and drizzle with the remaining dressing and most of the mint, tossing to coat. Transfer to a serving platter, pouring over any dressing left in the baking tray, and crumble over the salad cheese. Add the hazelnuts and top with the remaining mint leaves to serve.

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