Preheat your oven to 200°C fan-forced. Wash and trim the rainbow carrots, leaving a bit of the stems intact for presentation. Place them on a lined baking tray.
Sticky Glazed Carrots
These Sticky Glazed Carrots are the ultimate sweet-meets-savoury side dish, roasted with raw honey until golden and caramelised. The creamy tahini dressing is taken to the next level with Brancourts Classic Cottage Cheese, adding a subtle tang and boosting the protein content of this plant-based dish. Enjoy this simple and winter seasonal recipe as a side dish or as a light veggie main.
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Method
1.
2.
Drizzle the carrots with olive oil and raw honey, then toss to coat evenly. Roast in the oven for 25–30 minutes, turning halfway through, until tender and slightly caramelised.
3.
While the carrots are roasting, whisk together the tahini dressing ingredients in a small bowl. Stir until smooth and creamy. Add a splash of water if needed to loosen the consistency.
4.
Once the carrots are done, transfer them to a serving plate. Drizzle generously with the tahini dressing. Scatter over chopped parsley, mint and pomegranate seeds. Serve warm as a side dish or veggie main.
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
1 bunch rainbow carrots, stems cut
1 tablespoon extra virgin olive oil
2 tablespoons raw honey
¼ cup parsley, roughly chopped
¼ cup mint, roughly chopped
2 tablespoons pomegranate seeds
Tahini dressing
¼ cup runny tahini
2 tablespoons Brancourts Classic Cottage Cheese
½ lemon, juiced
1 garlic, minced
¼ cup warm water
½ teaspoon black pepper
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