Baby carrots with quick pickled 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.
SERVES
4
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Lunch
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Lunch
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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