Roasted carrots with a warm orange and honey dressing Recipe

Take a fresh look at the humble orange

Oranges sitting on the grocery shelves are usually considered for breakfast as a freshly-squeezed glass of orange juice or as a quick snack for a lunch box however citrus fruit (of which orange is a member) is a highly inspirational ingredient for a variety of recipes.

They are so many options to incorporate all of the orange into your daily meal plan, from the skin to the delicious juice. The zest is a tasty additive to desserts such as cheesecakes, or a simple style pudding. Orange segments are a wonderful additive to a fruity salad or the juice can be a delicious dressing poured over raw veggies. Sliced orange segments are also ideal with all types of grilled meat, chicken, fish, etc. Juicing an orange can give a zing to a bland soup, such as carrot and orange soup.

Here are a few favourite types of oranges –

Sweet oranges – Usually have more seeds and are smaller in size.

Blood oranges – my favourite – bright red flesh in the inside. Extremely sweet and juicy (seasonal)

Bitter oranges – Ideal for marmalade making.

Try out these simple recipes below –

Roasted carrots with a warm orange and honey dressing

Serves 4

Ingredients

500g small carrots
2 tbs extra virgin olive oil
2 tsp cumin (seeds or ground)
Juice from a medium-sized orange
Zest of orange
2 tsp honey
Sea Salt
Freshly-ground black pepper

Method

• Wash carrots. In a bowl whisk the olive oil and cumin.
• Place carrots in an ovenproof dish. Drizzle over the olive oil and cumin dressing.
• Place carrots in a pre-heated, medium oven and roast for 30 minutes (turning over once).
• Remove from oven and stir in the orange juice, orange zest and honey. Toss all ingredients lightly. Return to oven and cook for another 30 minutes until nicely browned in colour.
• Serve immediately.

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Roasted carrots with a warm orange and honey dressing

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Course Side Dish

Ingredients

  

• 500 g small carrots
• 2 tbs extra virgin olive oil
• 2 tsp cumin seeds or ground
• Juice from a medium-sized orange
• Zest of orange
• 2 tsp honey
• Sea Salt
• Freshly-ground black pepper

Instructions

 

• Wash carrots. In a bowl whisk the olive oil and cumin.
• Place carrots in an ovenproof dish. Drizzle over the olive oil and cumin dressing.
• Place carrots in a pre-heated, medium oven and roast for 30 minutes (turning over once).
• Remove from oven and stir in the orange juice, orange zest and honey. Toss all ingredients lightly. Return to oven and cook for another 30 minutes until nicely browned in colour.
• Serve immediately.

Keyword carrots, side dish, vegetables

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Glasgow Foodie

Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read.

Can be found with gin or a pint in hand.

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