A brilliantly easy and versatile recipe that can be made into a side, a salad, a dip or a sandwich filling!
Spiced Carrots with Honey and Lemon. Just the description makes my mouth water. The carrots are slow-roasted in the oven to bring out their earthy sweetness. Then they are tossed with warm Middle Eastern spices – cumin, cinnamon, paprika and cumin – and tossed in a garlic, lemon and honey dressing. The result is a flavour sensation – spicy, zesty and sweet.
And even better, these Spiced Carrots can be finished to make one of three different types of dish – a side-dish, a salad or a dip – all with the same punch of flavour. If you serve the carrots warm, they make a great side-dish to accompany a meat, fish or vegetarian main course. If you allow them to cool to room temperature, they make a fantastic salad. Finally, you can blend the carrots to make a dip which can be served with crusty bread or used as a sandwich filling.
I will often make a big batch of this recipe and use it as either a side-dish or salad for our family supper. The remainder is then blended into a dip which is used for working-at-home lunches or used as a sandwich filling for school lunch boxes.
This recipe is based on the Moroccan Spiced Carrot Dip from the wonderful Riverford Organic Farm. I use a bit more honey and ground ginger rather than fresh but the zingy flavours are all theirs! The recipe section of their website provides lots of inspiration about creative ways to use their fantastic, organic vegetables.
If you are in the mood for a zesty, flavourful winter salad, we have lots more at Tastebotanical. What about Thai Cucumber Salad, Aubergine with Soy and Honey, Roasted Pepper Salad or Roasted Beetroot with Yogurt and Tahini?Print
A brilliantly easy and versatile recipe which combines slow-roasted carrots with warm Middle Eastern spices and a garlic, lemon and honey dressing. It can be made into a side-dish, a salad, a dip or a sandwich filling!
- 800 g fresh carrots
- 1 tablespoon olive oil
- Salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground paprika
- 1 teaspoon ground ginger
- 1 garlic clove (crushed)
- 1 tablespoon runny honey
- Juice of one lemon
- Set your oven to 200 C/Gas Mark 6
- Peel the carrots and chop into disks about 3 mm thick.
- Put the carrot disks onto a baking tray. Add the olive oil. Season with salt and pepper.
- Bake the carrot disks in the oven for around 30 minutes until they are soft and slightly brown at the edges.
- Remove the carrot disks from the oven and roughly mash using a fork.
- In a large bowl, mix together the cumin, cinnamon, paprika, ginger, crushed garlic clove, honey and lemon juice.
- Add the roughly mashed carrots to the bowl and stir to combine.
This is a very versatile recipe. It can be served warm as a side dish. It can be served at room temperature as a salad. Or you can put it in the blender and create a dip or a sandwich filling!
Keywords: carrots, spices, salad