Roasted Rainbow Carrots with Goat’s Curd
Simple dish for four people
• 750g rainbow carrots
• olive oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 2 tbsp maple syrup
• 2 tbsp goat's curd
• 1 tsp sumac
• 1 tsp salt
• 1 tsp pepper
*A vibrant dish that's packed full of flavour - just leave out the goat's curd if you want to make it vegan.
How to make it
Step One: Preheat the oven to 200℃. Wash the carrots and cut into batons.
Step Two: Put the carrots into a roasting dish and add a glug of olive oil with the maple syrup, cumin seeds, fennel seeds, coriander seeds, salt and pepper. Roast in the oven for 30-40 minutes, until cooked though and caramelised.
Step Three: Serve with the goat's curd dolloped on top, sprinkled with sumac.
*Ingredients can be purchased on Farmdrop – the ethical grocer delivering delicious food direct from local farmers.