ROAST CARROTS WITH CHERMOULA

The Western Red carrot bred for Australian conditions, is a long tapering robust variety with sweet flesh. Roasting heightens the sweetness even further and the flesh becomes a soft mashable texture. Here is a zingy chermoula sauce made with mint and coriander to spoon over while hot out of the oven. For texture contrast, sprinkle over some roasted chopped nuts like the macadamias available now in the shop, or hazelnuts – but try to avoid burning them as I did when photographing this recipe.

serves 6 to 8

1kg carrots, I used Western Reds

2 tablespoons extra virgin olive oil

sea salt

⅓ cup macadamia or hazelnuts, chopped and toasted

sauce:

80ml (⅓ cup) extra virgin olive oil

1 lemon, juiced and finely grated zest

1 garlic clove, chopped

1 teaspoon ground cumin

½ teaspoon sweet or smoked paprika

½ teaspoon ground coriander

1 bunch coriander leaves and stem, washed well

1 bunch mint leaves

½ teaspoon sea salt 

Preheat the oven to 190°C (170°C fan-forced)

Peel the carrots. Cut the larger carrots into quarters and the smaller ones in half, lengthways.

Spread the carrots in a single layer across a large roasting dish lined with baking paper. Drizzle over the oil and toss to lightly coat in oil. Place carrots cut side up and sprinkle with a little salt. Roast for 15 minutes, or until tender when a knife is inserted into thickest part of a carrot.

Meanwhile, using a small food processor or hand blender, blend all the sauce ingredients until a paste forms. 

Spoon sauce over the carrots and scatter over the nuts. Serve immediately.

Note: any remaining chermoula can be stored in a screw-top jar in the fridge for up to 5 days. It makes a wonderful marinade before cooking chicken, lamb or fish.

© Fiona Hammond May 2020