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- - 500g carrots
- - 1 tbsp olive oil
- - 1 tsp ground ginger
- - 1/2 orange zest
- - 15g flaked almonds
- - 1 tbsp fresh micro diced parsley
- - 1/2 tsp smoked paprika
- Preheat your oven to 180C/350F/Gas Mark 4.
- Cube the carrots and lay into a deep roasting dish big enough for them to not touch.
- Add the oil, ginger and paprika and toss together. Roast for
- 25–30 minutes until tender and lightly coloured.
- Meanwhile, zest the orange, dice the parsley and add the almonds to a mortar and pestle and lightly crush together.
- Don’t grind into a paste, just smash.
- Season the carrots and place into a dish, lay crumb over the top.
Roasted Carrots with an Almond Crumb
Ingredients
Instructions
Notes
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