Roasted Carrots With Goat’s Cheese & Pomegranate
Carrots roasted to perfection with aromatic cumin seeds and zesty orange, paired with hearty chickpeas, creamy vegetarian goat's cheese, and vibrant pomegranate seeds. This dish is a beautiful blend of flavors and textures that is both satisfying and flavorful. Perfect for a cozy dinner or as a delightful side dish at your next gathering.
— Constant Cookbook
Ingredients
- 750g/ 1lb 10oz carrots
- 2 tbsp olive oil
- 2 tsp cumin seeds
- grated zest and juice 1 small orange
- 400g can chickpeas , drained and rinsed
- 100g/ 4oz white-rinded vegetarian goat's cheese
- small bunch oregano or mint , roughly chopped
- 75g/2½oz pomegranate seeds
- warm flatbreads , to serve
Instructions
- Heat oven to 190C/170C fan/gas 5. Toss the carrots with 1 tbsp of the oil, sprinkle with the cumin seeds and orange zest, and season with salt. Spread onto a large baking sheet and roast for 50 mins until tender and catching some colour on the edges.
- Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds. Serve warm with toasted flatbreads.
Cook Time
50M
Prep Time
PT10M
Yield
SERVES 6 as a starter or side, or 4 as a main
Nutrition
- Calories: 190 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.5 milligram of sodium
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