1 week ago
13
Wow your guests with this sticky, caramelised root vegetable masterpiece – it’s moreish, a breeze to prep ahead and looks a million bucks.
The honey-roasted carrots of our childhoods have officially received a much-needed glow-up. These are ridiculously moreish, but the real joy is in the prep. I recommend using steel skewers – not just because they’re oven-friendly, but because there is something alarmingly therapeutic about stabbing the carrots like a voodoo doll of your worst enemy.
When serving, make sure you scrape up every drop of those roasting juices and the gnarly, chewy, caramelised parmesan bits from the pan. They only add to the deliciousness.
If you don’t have the energy for making salsa verde, a decent store-bought one would serve you well here.
Ingredients
600g small-medium carrots, peeled and cut into even-sized pieces
125g (½ cup) salsa verde to serve
40g (½ cup) finely grated parmesan
SPICED HONEY MARINADE
¼ cup olive oil
4 tbsp honey
½ tbsp ground cumin
½ tbsp ground coriander
½ tbsp Aleppo pepper
½ tbsp dried oregano
Method
Step 1
Preheat the oven to 170C fan-forced (190C conventional).
Step 2
Line a large, flat baking tray with baking paper. Add the marinade ingredients to a small bowl and stir to combine. Season generously with sea salt flakes.
Step 3
Thread the carrot pieces onto your skewers – perfection is not the goal here, though similarly sized pieces will help them cook evenly. Arrange the skewers on the tray and spoon on the marinade, ensuring they are well coated.
Step 4
Shower them with the finely grated parmesan and roast for 30-40 minutes, or until the carrots are tender and look gloriously caramelised.
Step 5
Scrape any remaining cooking liquid and those gnarly, caramelised bits of parmy from the tray directly onto the carrots. Season generously with sea salt flakes, finish with a final drizzle of olive oil, and serve on a schmear of salsa verde.
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