Baby carrots with red onions and dukkah
This recipe will be a winner on any menu as a stand alone item or as an accompaniment. It's full of flavour, colour, texture and it's healthy to boot. For added visual appeal use a selection of different coloured carrots.
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPELunch
TIME TO MAKE30 - 45 mins
MEAL TYPELunch
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Method
- Heat oven to 225C
- Scrub and trim the carrots
- Place carrot in a roasting dish with the cumin seeds and olive oil
- Roast until tender and beginning to brown
- Just before the carrots are finished add the honey and return to the oven for a couple of minutes- until the honey in melted
- Mix carrots to coat evenly with the honey
- While the carrots are cooking mix together the sliced red onion and vinegar and set aside
- In a separate bowl mix together the tahini, water and lemon juice and set aside
- To serve arrange the roasted carrots on a serving plate, distribute quick pickled red onions on top, drizzle with tahini mixture and sprinkle dukkah over
- 850 gbaby carrots
- 1 tbspcumin seeds
- 2 tbspolive oil
- 2 tsphoney
- 1/2medium red onion, sliced
- 3 tbspred wine vinegar
- 3 tbsptahini
- 2 tbspwater
- 2 tbsplemon juice
- 2 tbspdukkah
Per serve
- Energy781kJ
- Total Fat15.2g
- Saturated Fat2.1g
- Total Carbohydrate8.8g
- Sugars6.5g
- Dietary Fibre5.4g
- Sodium56mg
Method
- Heat oven to 225C
- Scrub and trim the carrots
- Place carrot in a roasting dish with the cumin seeds and olive oil
- Roast until tender and beginning to brown
- Just before the carrots are finished add the honey and return to the oven for a couple of minutes- until the honey in melted
- Mix carrots to coat evenly with the honey
- While the carrots are cooking mix together the sliced red onion and vinegar and set aside
- In a separate bowl mix together the tahini, water and lemon juice and set aside
- To serve arrange the roasted carrots on a serving plate, distribute quick pickled red onions on top, drizzle with tahini mixture and sprinkle dukkah over
Ingredients
- 850 gbaby carrots
- 1 tbspcumin seeds
- 2 tbspolive oil
- 2 tsphoney
- 1/2medium red onion, sliced
- 3 tbspred wine vinegar
- 3 tbsptahini
- 2 tbspwater
- 2 tbsplemon juice
- 2 tbspdukkah
Ingredients
- 850 gbaby carrots
- 1 tbspcumin seeds
- 2 tbspolive oil
- 2 tsphoney
- 1/2medium red onion, sliced
- 3 tbspred wine vinegar
- 3 tbsptahini
- 2 tbspwater
- 2 tbsplemon juice
- 2 tbspdukkah
Nutrition Facts
Per serve
- Energy781kJ
- Total Fat15.2g
- Saturated Fat2.1g
- Total Carbohydrate8.8g
- Sugars6.5g
- Dietary Fibre5.4g
- Sodium56mg
Method
- Heat oven to 225C
- Scrub and trim the carrots
- Place carrot in a roasting dish with the cumin seeds and olive oil
- Roast until tender and beginning to brown
- Just before the carrots are finished add the honey and return to the oven for a couple of minutes- until the honey in melted
- Mix carrots to coat evenly with the honey
- While the carrots are cooking mix together the sliced red onion and vinegar and set aside
- In a separate bowl mix together the tahini, water and lemon juice and set aside
- To serve arrange the roasted carrots on a serving plate, distribute quick pickled red onions on top, drizzle with tahini mixture and sprinkle dukkah over
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