Roasted carrots with cashew ago blanco dressing

Roasted carrots with cashew ago blanco dressing



  • 1 bunch Beta Bite carrots, trimmed
  • 1/2 tsp ras el hanout (Moroccan spice blend from delis)
  • 1/4 tsp sumac
  • 1/4 cup (60ml) robust extra virgin olive oil, plus extra to serve
  • Micro red radish leaves, to serve


  • 75g white bread, crusts removed
  • 115g cashews, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1/4 cup (60ml) sherry vinegar
  • 1/2 cup (125ml) mild extra virgin olive oil


  • 1.

    For ajo blanco, soak bread in water for 5 minutes to soften, then drain. Transfer to a blender with cashews, garlic, vinegar and mild olive oil.

  • 2.

    With the motor running on high, gradually add 1/3 cup (80ml) cold water. Whiz for 30 seconds or until smooth. Set aside in a bowl until ready to serve.

  • 3.

    Preheat the oven to 200°C. Grease and line a baking tray with baking paper.

  • 4.

    Place the carrots in a bowl with spices and robust olive oil. Season, then toss to coat.

  • 5.

    Transfer to the baking tray and roast for 40 minutes or until golden and tender.

  • 6.

    Spread ajo blanco over a serving plate and top with carrots. Scatter with micro radish and drizzle with extra oil to serve.

    Recipe courtesy of

    Serving size 4

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