Roasted carrots paired with a vibrant beetroot dip, crumbled feta and toasted almonds a standout side and great way to glow up your sides without too much work
Baked Carrots with Beetroot Dip, feta and almonds
Baked Carrots with Beetroot Dip, feta and almonds
Ashley’s Place
6
10 minutes
45 minutes
Mediterranean
Sides
This is one recipe I made on stage last week and one that everyone started making the next day. It is a simple way to glow up your Christmas Carrots and one that looks super impressive as a side dish but also tastes incredible. You can also serve it hot or cold!
Ingredients
500g of Carrots
1 200g Tub of Beetroot Dip*
50g of Feta*
A few sprigs of Coriander
1 Tbsp of Sliced Almonds
1 Tsp of Onion Powder
1 Tsp of Garlic Powder
½ Tsp of Sweet Paprika
1 Tsp of Italian Herbs
1.5 tsp of Olive Oil
Directions
Preheat your oven to 180°C (355°F)
Top & Tail your carrots & chop your carrots into long ¼ pieces, chopping length ways so you end up with long pieces. Don’t peel them you don’t need to
Add some oil, your onion powder, garlic powder, Italian herbs and Paprika to your carrots in a big bowl and toss around to coat them
Place onto your oven tray lined with baking paper or your silicone re-usable mat and bake until golden brown, approx. 45 mins flipping ½ way. We want them to have a nice colour but not be burnt
Once cooked take them out and start to plate up, place the entire 200g container of beetroot dip on the base of your plate or serving platter and spread it out all over so it is nice and even, we want it to be visible as well so spread it out further than what the carrots cover.
Place your carrots on top, you can do this in a little zig zag if you like to add more of a visual, then sprinkle over your feta, almonds and coriander and serve