Our honey-glazed carrot salad with thinly sliced, crunchy radishes and fragrant cumin seeds is a super tasty side dish to pair with your next Sunday roast.
We recommend using Chantenay carrots for this dish as they are thick and short, meaning they cook quicker than regular carrots and you don't need to peel them either, so you'll save time if using. But if you can't find them in the shop, regular carrots, chopped into smaller pieces will do just fine.
This fragrant side salad goes really well with our Moroccan lamb or our spiced spatchcock chicken recipe. For more salad inspiration, take a look at our gallery which will give you all the inspiration for your next meal.
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Yields:
8 serving(s)
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Cal/Serv:
93
Ingredients
900g
Chantenay carrots, trimmed
2
olive oil
1Tbsp.
runny honey
1Tbsp.
cumin seeds
150g
radishes, trimmed and thinly sliced
1Tbsp.
sesame seeds
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Toss the carrots, oil and plenty of seasoning in a roasting tin. Roast for 40min, tossing occasionally, or until nearly tender.
Step 2Mix through the honey and cumin seeds. Roast for 10min more.
Step 3Mix through the radishes and sesame seeds and empty into a serving bowl. Serve warm or at room temperature.
Get ahead
If serving at room temperature, roast carrots up to 2hr ahead. Set aside at room temperature. Complete recipe to serve.
Per serving:
Calories: 93
Protein: 2g
Total fat: 5g
Saturates: 1g
Carbs: 9g
Total sugars; 8g
Fibre: 4g
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