I popped into the Adelaide Central Market this morning, leaving home at 6:30am for a quick trip (no traffic!) of 30 mins, wanting to pick up some lentil varieties that I can’t get locally. And of course I came home with a couple of very large shopping bags full of produce. The food budget for this week is totally blown, but it is worth it. The Market is such a special place, loved by all Adelaidians.
I grabbed a bunch of heirloom carrots while I was there, and decided to honey roast them. They are drizzled with honey and tossed in olive oil, spices and herbs and roasted till tender. I love to serve them with a squeeze of citrus – today it is cumquat juice as they are ripe on the tree in the garden – and a pot of yoghurt. The yoghurt can either be plain, which is gorgeous, or a yoghurt-tahini sauce like this one pairs with the carrots perfectly.
The genesis of this dish is a recipe from Ottolenghi’s Plenty More. The one I share has been altered just a little. For once, it is an easy recipe from Ottolenghi, and one that you can vary according to your seasonal produce (try cooking parsnips this way, they are amazing!). We have a project in our kitchen – one of several – that has us cooking each week from Plenty More and we hope to cook our way through the book this year.
So, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking primarily from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar recipes include Golden Brown Carrots with Garlic, Curry Roasted Carrots with Curry Leaves, Lime Leaves and Tart Citrus Juice, Leeks and Carrots a la Grecque, Carrots Glazed with Cumin and Ginger, and Baked Carrot and Mung Bean Salad.
Browse all of our Carrot recipes and all of our Roasted dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.
You can use ordinary, run-of-the-mill carrots for this dish, of course, just cut them into batons. I have used heirloom carrots today, and they are so gorgeous, even when rolled in the oil and honey spice mixture. Don’t peel the heirloom carrots, to retain their colours.
Honey Roasted Carrots with Cumquat Juice and Yoghurt Sauce
60g clear honey
2 Tblspn olive oil
1 Tblspn coriander seeds, toasted and lightly crushed
1½ tspn cumin seeds, toasted and lightly crushed
3 stalks of fresh Greek Oregano leaves (or use 3 thyme sprigs)
1.3 kg carrots, peeled and cut into two 6cm batons (or use unpeeled heirloom carrots) – if carrots are very small/young, roast them whole
1½ Tblspn coriander leaves, roughly chopped (optional)
salt and black pepper
2 cumquats, halved, for juice, or use juice from other sour citrus (lemon, lime, grapefruit, pomelo etc)
either bowl of plain Greek or Desi (Indian) yoghurt
or make Yoghurt Tahini Sauce
Preheat the oven to 22oC.
Mix the honey, oil, coriander and cumin seeds and oregano leaves removed from the stalks with 1 tspn sea salt and a good grind of black pepper. Add the carrots and mix well to coat them in the mixture. Spread them out on a large baking tray and roast in the oven, stirring gently once or twice, until cooked and glazed. Cook around 20 mins for tiny carrots, 30 for small carrots and 40 mins for carrot batons.
Transfer the carrots to a serving platter and serve warm or at room temperature with the yoghurt or yoghurt sauce. Squeeze some cumquat juice over the top. Scatter with coriander leaves if desired.