Roast carrots are a classic accompaniment on Christmas Day but there’s no reason they shouldn’t be extra special, too! This roast carrots recipe, created by Head Chef Dan Cooper at Chiswick restaurant in Woollahra, Sydney, roasts baby Dutch carrots and adds the crunch of hazelnuts. Paired with a yoghurt dressing, it’s absolutely delicious and the roast carrots are kept whole for presentation. For more roast vegie ideas, check out these five ways to take roast vegetables to the next level. Or, for another roast carrot recipe, try these perfectly roasted gin and orange carrots.
Ingredients
Method
Preheat oven to 180°C.
In a bowl, dress carrots with 50ml olive oil, salt and pepper to taste.
Roast the hazelnuts in oven for 6 minutes or until golden brown, allow to cool. Once cooled, roughly chop.
Place the carrots on a baking tray and roast in oven for 12–15 minutes, or until tender.
Mix the Greek yoghurt with lemon zest and juice, 50ml olive oil, and salt to taste.
Spoon the yoghurt mix onto a large plate and place the roasted carrots on top of the yoghurt.
Garnish with roasted hazelnuts and olive oil.
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