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.
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