Chilli-roasted carrots with cashews
Roasting carrots intensifies their flavour and helps develop their sweetness, which means you can pair them with spicy elements like chilli and sour ones like yoghurt. Try it once and you might never boil carrots again.
Ingredients
6 large carrots, trimmed and quartered lengthways
2 tbsp olive oil
1 large red chilli, sliced
1 tbsp honey
½ cup Greek yoghurt
¼ cup roasted cashews
1 tbsp finely chopped parsley
salt and black pepper, to season
Method
Heat your oven to 200°C. Toss the carrots with the olive oil, chilli and honey and place on a baking tray lined with baking paper. Season well with salt and pepper and bake for 30 minutes.
Season the yoghurt well with salt and pepper. Remove the carrots to a plate and top with the yoghurt. Scatter with the cashews and parsley, season again with a little more salt and pepper, drizzle with olive oil and serve.
Also try: Adam Liaw's salmon with green vegetable sauce
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
More by Adam Liaw
Original URL: https://www.smh.com.au/link/follow-20170101-h1ioqk