Ingredients
- 1kg Wilcox carrots, peeled
- 1 tablespoon olive oil
- 25g (1/4 cup) flaked almonds
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- Pinch of dried chilli flakes
- Pinch of ground cinnamon
- Pinch of ground cumin
- 45g (1/4 cup) currants
- Fresh coriander sprigs, to serve
Directions
- Step 1 Preheat oven to 200°C. Cut carrots into quarters lengthways. Cut into 8cm lengths. Place in a large baking dish. Drizzle with half the oil. Bake for 30 minutes or until golden and tender. Top with the almonds. Bake for 5 minutes or until almonds are lightly toasted.
- Step 2 Meanwhile, place the lemon juice, honey, chilli flakes, cinnamon, cumin and remaining oil in a small microwave-safe bowl. Cook on High/800 watts/100% for 10 seconds or until the honey melts. Stir to combine.
- Step 3 Transfer carrot mixture to a platter. Add currants and dressing. Season with salt and pepper. Toss to combine. Top with coriander.
Recipe courtesy of www.taste.com.au
Serving size 4