Roasted carrots with Middle Eastern spices recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 164 calories / serving
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This delicious carrot dish adds Middle Eastern flavour to your root vegetables with a warming mix of spices and seeds.

Preheat the oven to gas 6, 200°C, fan 180°C. Cut off most of the green carrot tops, leaving about 2·5cm (1in) remaining. Slice the carrots in half, lengthways. Toss with the olive oil, spices and seeds, then arrange in a single layer on a baking tray. Season well. Roast for 20 minutes, then drizzle with the honey and cook for 5 minutes more, until the edges are golden.

Arrange the carrots and rocket in
 a serving dish. Crumble over the goat’s cheese and serve with the lemon wedges. 

See more Carrot recipes

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  • Ingredients

  • large bunch bushy top carrots
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground fennel
  • 1/2 tsp sesame seeds
  • 1 tbsp honey
  • 2 handfuls wild rocket
  • 50g (2oz) goat's cheese
  • 1 lemon, quartered
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  • Energy 691kj 164kcal 8%
  • Fat 9.5g 14%
  • Saturates 2.8g 14%
  • Sugars 17.2g 19%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 18.5g Protein 3.3g Fibre 8.3g

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