Description
Delicious roasted carrots tossed in a tangy orange dressing and topped with goat’s cheese, pomegranate seeds, mint, and pumpkin seeds.
Ingredients
Scale
- 600 g carrots (peeled and cut into batons or trimmed chantenay carrots)
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- Salt & pepper
- Zest of 1 orange
- Juice of ½ an orange
- 1 tablespoon honey or maple syrup
- 2 tablespoons goat’s cheese
- 2 tablespoons pomegranate seeds
- 1 tablespoon fresh mint, chopped
- 1 tablespoon toasted pumpkin seeds
Instructions
- Heat oven to 200°C (400°F).
- Toss the prepared carrots with the olive oil, cumin, salt, and pepper.
- Roast for 30-40 minutes, turning once, or until soft and beginning to turn brown at the edges.
- Meanwhile, whisk the orange zest, orange juice, and honey together.
- While the carrots are still hot, toss them in the orange dressing so they absorb the flavor.
- Transfer to a serving dish. Scatter the goat’s cheese, pomegranate seeds, mint, and pumpkin seeds over the top.
- Serve warm or at room temperature.
Notes
- This dish can be served as a side or a light main.
- Feel free to adjust the sweetness by varying the amount of honey or maple syrup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg