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8-12 small carrots, peeled, top and tailed
sea salt flakes
cracked black pepper
1 cup carrot tops, stalks removed
1 Tbsp flat leaf parsley
1 clove garlic, crushed
1 tsp dried oregano
½ tsp smoked paprika
1 tsp ground cumin
½ tsp chilli flakes
2 Tbsp red wine vinegar
¼ cup extra virgin olive oil
salt to taste
Heat the oven to 200degC.
Coat the carrots in the oil, sea salt and cracked pepper. Spread evenly on a baking tray and roast for 20 minutes or until tender.
To make the dressing
Chop the carrot tops with the parsley and garlic until roughly chopped. Place in a bowl. Add the oregano, paprika, cumin, chilli flakes, red wine vinegar, olive oil and season with the salt to taste. Stir to combine and set aside until the carrots are cooked.
When the carrots are tender, remove from the oven and place them on a plate, drizzle over the dressing. Serve alongside your dinner or toss through a grainy salad.
If you have dressing over them, these carrots will last in the fridge for up 3-4 days.