Quick and Easy

Honey and orange roasted carrots with whipped feta and pickled radish

This roasted carrot recipe makes easy work of whipping up a delicious vegetarian and gluten-free side dish. Pair with whipped feta and beautifully pink pickled radishes and serve with your next roast
Honey and orange roasted carrots with whipped feta and pickled radish
4
10M
35M
24H
45M

For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com

Ingredients

Pickled radishes and roasted carrots
Whipped feta

Method

1.To make radish pickles, slice radishes into thin rounds either using a mandoline or sharp knife.
2.Combine sliced radishes with apple cider vinegar, raw sugar and salt. Mix well and set aside for 2-4 hours, or overnight, stirring occasionally (2 hours is enough to lightly pickle them, but if you’re after a lovely florescent pink, leave them overnight).
3.Preheat oven to 190°C. Trim carrot tops, leaving 2cm of stalk at the top. Arrange in a single layer on a lipped oven tray.
4.Combine olive oil, honey, cumin seeds, zest and orange juice in a small bowl, whisking to combine. Season with a little sea salt and ground black pepper before pouring over the carrots. Roast for 30-35 minutes, stirring occasionally, until tender and golden. Remove from oven and set aside to cool to room temperature.
5.Meanwhile, blend feta and yoghurt in a small food processor until smooth.
6.To serve, dollop a little whipped feta onto each plate, top with roasted carrots, drain radish pickles and scatter over top with a few slices of medjool dates, parsley and mint leaves.
  • Serves 4-6. – Start this recipe the day before if you’d like the radish pickles to turn fluorescent pink. Just be warned, they have a strong smell when left overnight, a bit like kimchi. But their flavour more than makes up for their offensive smell.
Note

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