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Ginger-roast carrots with orange, almond and parsley crumb
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2 tbsp light olive oil
1 tbsp ground ginger
½ orange, zest
30g blanched almonds, toasted and roughly chopped
10g flat leaf parsley, leaves finely chopped
1. Preheat the oven to 220˚C, gas mark 7. Peel the carrots and cut them into roughly 4cm-long cylinders. Put them in a large roasting tray so there’s space for them to roast rather than stew. Add the oil, toss through the carrots then sprinkle the ginger over the top, shaking the tray to coat the carrots evenly. Roast for 30-45 minutes until tender and blistered, shaking the tray after 25 minutes.
2. Meanwhile, make the crumb by mixing the orange zest, almonds and parsley. Remove the carrots from the oven, season, then transfer to a serving dish and sprinkle the herby crumb over the top.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 694kJ
This recipe was first published in November 2018.
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