ROAST HEIRLOOM CARROTS WITH GREEN TOMATO PICKLE

When you roast heirloom baby colooured carrots in Torello’s green tomato pickles the sugars caramelize and there’s a little sourness to cut through the sweetness, plus a pop of mustard. It’s a pretty plate of rainbow deliciousness. 

2 bunches organic heirloom baby carrots, tops trimmed and washed to rid any dirt debris

¼ cup Torello Farm Green Tomato Pickle

2 tablespoons extra virgin olive oil

Pre-heat the oven to 190°C (170°C fan-forced). Line a baking tray with baking paper. Halve any larger carrots lengthways, so that the cooking time is similar for all carrots.

Combine the olive oil and pickles in a large bowl. Add the carrots and toss to coat well. Spread carrots evenly in a single layer over the prepared baking tray. Scrape any remaining pickle mixture from the bowl over the carrots. Roast for 20-25 minutes until tender and golden around edges. The timing will depend on size of carrots. Serve hot or at room temperature.

Recipe by Fiona Hammond, November 2021