This was another one of our side dishes that I mostly worked on while James did the potatoes. It’s just a nice spin on a classic roast carrot, with some extra spices to give it a kick. This serves two people. This would go well with any roast dish, beef, pork or chicken.
4 large carrots
2 tbsp. honey
2 tbsp. olive oil
Juice of one lemon
1 tbsp. ras el hanout
If you don’t have ras el hanout you can use:
Peel and cut the carrots lengthwise.
Season with honey, oil, raisins, lemon juice and ras el hanout.
Heat an oven to 200C or ~400F.
Roast for about 45 minutes until tender.
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