Roasted carrots with goat’s cheese
serves 4
Easy
Total time:
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.
Skip to ingredients
- 500g carrotspeeled and halved lengthways then steamed or simmered for 10 minutes
- olive oil
- 150g (or use goat’s curd if you can get it) soft goat’s cheese
- 1 tsp cumin seedstoasted
- 1 tsp black or brown mustard seeds
- 2 cloves garlicsliced
- 1 dried chillicrumbled or a pinch of dried chilli flakes
- 1 orangejuiced
- a handful corianderroughly chopped
Nutrition: per serving
- kcal159
- fat9.6g
- saturates4.2g
- carbs12.6g
- sugars0g
- fibre3.1g
- protein6.5g
- salt0.53g
Method
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.
