INGREDIENTS
600 g heirloom baby carrots, peeled, tops trimmed
80 g olive oil
1 tbsp caster sugar
1 tsp English mustard powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
½ tsp fennel seeds
2 tsp finely chopped lemon thyme
Salt flakes and pepper, to taste
Herb dressing
¼ cup parsley leaves
¼ cup mint leaves
1 tsp lemon zest
100 ml lemon juice
250 ml extra virgin olive oil
Salt flakes and pepper, to taste
To serve
100 g Persian fetta, crumbled
30 ml olive oil
2 tbsp almond flakes, toasted
2 tbsp torn parsley leaves
METHOD
- Preheat the Oven on Fan Plus at 180°C.
- Mix together oil, sugar, mustard, paprika, cumin, coriander, fennel, thyme and toss with the carrots until evenly coated. Season with salt and pepper.
- Transfer to a universal tray and place into the oven on shelf level 2. Cook for 20 minutes or until caramelised and tender.
Herb dressing
- Place parsley, mint and zest into a tall mixing jug and pulse with a stick blender until coarsely chopped.
- Add oil and lemon juice and pulse to combine. Season with salt flakes and pepper.
To serve
- Place warmed carrots into a large serving bowl and top with crumbled fetta.
- Drizzle with olive oil and scatter almonds and parsley over the top. Serve with herb dressing.
Additional appliance method
Oven with AirFry
- Miele’s new AirFry function (available in selected ovens) creates crispier results compared to using the regular Fan Plus setting.
- This recipe can be cooked using the same setting as above but using AirFry. Cooking times may be reduced.
Miele
From sweet to savoury, from simple to elaborate – our recipe database, developed by our Miele culinary experts, contains recipes guaranteed for success! Whether it be a side or main dish, soup or dessert, very spicy or temptingly sweet, our recipes are suitable for any occasion, designed specifically for Miele appliances
