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  • Kathy

Roasted Carrots with Sesame, Honey and Parmesan

Carrots are an often under appreciated ordinary, everyday vegetable. They are a staple in most fridges, are commonly used in soups, as crudités for dip, as a quick raw snack or even shaved into salads. They are such a sweet and versatile vegetable. Here is a simple way to really jazz them up! As is my style- this dish is simple to make and impressive for the eyes!

I have to say, this is a ripper recipe!! How good are carrots!! Let’s have a bit of fun and elevate!


What you need:

  • 2 bunches baby or heirloom carrots, peeled (you can replace these with 6 normal carrots, peeled and quartered lengthwise)

  • 1/4 cup olive oil

  • 1/3 cup honey

  • 2 tbsp soy sauce or tamari

  • To serve: white sesame seeds, shaved Parmesan cheese and handful of flat leaf parsley*

*I have also replaced this with coriander, rocket or watercress, which are also great options.



Method:

  1. Preheat oven to 200 deg C.

  2. Spread carrots in a single layer on a roasting pan. Drizzle with oil and half the honey, season to taste and roast until carrots start to caramelise (8-10 minutes).

  3. Pour soy sauce and remaining honey over, toss to combine and season to taste. Serve hot scattered with sesame seeds, cheese and greens