Rainbow Carrots with Caraway
I came across a selection of purple, yellow and orange carrots at the Farmers Market. Who could resist such an offering? Roasting carrots intensifies their flavour and this is further enhanced with a splash of citrus, an aniseed note of caraway and finally, the fresh taste of mint.
This makes an easy and colourful side dish to a main course or goes well as part of a mezze selection.
For 4 people:
5 -6 large carrots – preferably a mixture of colours but you can use ordinary ones if need be
1 tablespoon caraway seeds
Olive oil spray
Orange Blossom Water
A small bunch of fresh mint
Heat your oven to 180 C.
Scrub your carrots well – or peel – and cut lengthways into thin strips.
Lay these out in one layer in a roasting pan.
Add a few sprays of olive oil and mix with your hands.
Place in oven and roast for ½ hour.
Remove the roasted carrots and place on a serving platter. Dress with the juice of ½ orange and a few drops of orange blossom water.
Pick the mint leaves off their stalks and roughly chop before adding to the carrots.