Roasted Carrots with Charred Orange Sauce

Roasted carrots meet a smoky orange dressing, pistachios and fresh herbs.

Cooking time ≈ 45 min

Estimated nutrition · Per serving
≈ 250 kcal · Protein 3 g · Carbs 21 g · Fat 19 g

Ingredients

• For the carrots
• 500–600 g young carrots
• 1½ tbsp olive oil
• ½ tsp ground cumin
• ¼ tsp chili flakes
• ½ tsp salt
• Freshly ground black pepper
• For the fried orange sauce
• 1 medium orange
• 1 tsp Dijon mustard
• ½ tsp maple syrup
• ½–1 tsp apple cider vinegar, to taste
• 3 tbsp extra-virgin olive oil
• 1–2 tbsp water
• Pinch of salt
• For serving
• 25–30 g pistachios, roughly chopped
• 1 tbsp fresh parsley or mint, chopped
• Extra-virgin olive oil

Method

1. Heat the oven to 220°C / 425°F. Coat cleaned carrots with oil, cumin, chilli, salt and pepper; roast in one layer for 25–30 minutes, turning halfway.
2. Char thick orange slices in a dry pan over medium-high heat for 2–3 minutes per side.
3. Blend orange with Dijon, maple syrup, vinegar, olive oil and salt. Add 1–2 tbsp water to make a pourable sauce and adjust seasoning.
4. Plate the carrots over sauce. Finish with pistachios, parsley or mint, more sauce and olive oil.