Charred carrots with walnut and orange

Name: Charred carrots with walnut and orange
Total time: 40 min
Yield: Serves 2 as a sharing plate
Ingredients: 6 small carrots washed; olive oil; 2 cloves garlic unpeeled; 1 sprig rosemary needles picked; 2-3 orange segments only; 1 pickled walnut sliced ½ cm thick; 4 walnuts toasted; a pinch marjoram or oregano leaves only

Dan Doherty

Published: January 28, 2016 at 8:29 AM

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Serves 2 as a sharing plate

A little effort

Total time: 40 mins

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Give your veg star status with this zesty, colourful carrot side dish

Vegan

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Ingredients

Nutrition

6 small carrots

washed
olive oil
2 cloves garlic

unpeeled
1 sprig rosemary

needles picked
2-3 orange

segments only
1 pickled walnut

sliced ½ cm thick
4 walnuts

toasted
a pinch marjoram or oregano

leaves only

Nutrition: per serving

kcal237
fat12.5g
saturates1.5g
carbs20.9g
fibre9.9g
protein5.1g
salt0.3g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Put the carrots on a baking tray whole, with any greens trimmed back. Drizzle with olive oil and add the garlic and rosemary. Season with salt and pepper.
step 2

Put in the oven for at least 30 minutes, allowing them to get dark brown but not burnt. The greens will char too. If they’re getting too dark, turn the oven down a little to 180C/fan 160C/gas 4 so they can continue to cook without getting too much colour. You want them brown on the outside, and tender in the middle.
step 3

Once cooked, take out, halve, and arrange on a sharing plate. Scatter over the orange segments and the pickled walnuts. Crush the roasted walnuts with your fingers over the dish and finish by sprinkling over the marjoram leaves.

Authors

Dan Doherty

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