Roasted Dutch Carrots with Nori Dressing

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Elevate this everyday humble roasted root vegetable into something spectacular and a holiday-worthy side dish with a unique nori dressing. Nori is a form of dried edible seaweed and so much more than just a sushi wrapper. You can use nori as a garnish, to enjoy as a snack, to flavour noodles or soups, and to make salad dressings. Nori offers incredible health benefits and contains a lot of vitamins and various essential minerals. Dutch carrots, aka baby carrots, are smaller, thinner and sweeter than regular carrots, and are usually sold with the greens still attached. If you can't find them, just use sliced regular one.

 

750 g Dutch carrots 60 ml Extra virgin olive oil, plus extra to drizzle Salt and black pepper 1 sheet Nori (dried seaweed) 150 g Greek yoghurt 2 tbsp Mayonnaise 10 g Mint leaves, finely chopped, plus extra to serve, torn 1 Spring onion, white and green parts thinly sliced 1 Garlic clove, crushed Finely grated zest plus juice of 1/2 lemon

1. Preheat oven to 200C/400F. Wash carrots and cut any larger carrots in half lengthways. Place on a large baking tray.
2. Drizzle the carrots with oil and season. Roast for 40 minutes or until tender and golden.
3. Toast nori in a large frypan over high heat, turning occasionally, for 2 minutes or until fragrant and crisp. While still warm, crumble into small pieces. Set aside.
4. Place yoghurt, mayonnaise, chopped mint, white part of spring onion, garlic, lemon zest and juice and three-quarters of the nori crumb in a medium bowl. Using a fork, whisk until well combined. Season to taste.
5. Arrange carrots on a serving plate. Spoon over nori dressing and sprinkle with green part of spring onion, remaining nori and extra torn mint. Drizzle with a little extra oil to serve.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com