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Roasted carrots with goat’s cheese

Published: December 19, 2014 at 2:29 PM

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serves 4

Easy

Total time: 50 mins

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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.

Vegetarian

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Ingredients

Nutrition

• 500g carrots

  peeled 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 seeds

  toasted

• 1 tsp black or brown mustard seeds

• 2 cloves garlic

  sliced

• 1 dried chilli

  crumbled or a pinch of dried chilli flakes

• 1 orange

  juiced

• a handful coriander

  roughly chopped

Nutrition: per serving

• kcal159
• fat9.6g
• saturates4.2g
• carbs12.6g
• sugars0g
• fibre3.1g
• protein6.5g
• salt0.53g

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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.

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