Roasted baby carrots with goats' cheese and maple almonds
- Serves 8
- Prep time: 15 mins
Roasted baby carrots meet creamy goats’ cheese and maple almonds in a colourful side full of contrasting textures. A little sweet and a little savoury, it’s a lovely addition to a shared summer feast.
Ingredients
- 800g-1kg baby carrots (or 5-6 large carrots cut into batons)
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 2.5cm-piece ginger, finely sliced
- ½ tsp sea salt flakes
- 2-3 tbsp chopped herbs, such as rosemary, parsley or chives
- ½ cup (80g) whole almonds
- 2 tbsp maple syrup
- 100g goat’s cheese, crumbled
Method
- Preheat the oven to 180°C. Line an oven tray with baking paper.
- Scrub or peel the carrots. Cut larger carrots in half lengthwise.
- Toss the carrots in a large bowl with the oil, garlic, ginger and salt. Transfer to the lined tray and roast for 15 mins. Add half the herbs and cook for a further 10-15 mins or until the carrots are cooked through.
- Heat a frying pan to medium heat. Add the almonds and maple syrup and cook for 2-3 mins or until almonds are caramelised. Transfer to a piece of baking paper and set aside to cool. Chop.
- Arrange the carrots on a serving platter and top with crumbled goat’s cheese and remaining herbs. Sprinkle with the chopped maple almonds to serve.