Roasted carrots with goat’s cheese

  • serves 4
  • Easy

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.



  • carrots 500g, peeled and halved lengthways then steamed or simmered for 10 minutes
  • olive oil
  • soft goat’s cheese 150g (or use goat’s curd if you can get it)
  • cumin seeds 1 tsp, toasted
  • black or brown mustard seeds 1 tsp
  • garlic 2 cloves, sliced
  • dried chilli 1, crumbled or a pinch of dried chilli flakes
  • orange 1, juiced
  • coriander a handful, roughly chopped


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. 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.

    Dot with goat’s cheese then sprinkle with the rest of the orange juice and the coriander and serve with salad or couscous.

Nutritional Information

  • Kcals 159
  • Carbs 12.6g
  • Protein 6.5g
  • Fat 9.6g
  • Salt 0.53g
  • Saturates 4.2g
  • Fibre 3.1g