Ingredients
2 large carrots, peeled and cut into quarters (Lengthwise)
1 bunch rainbow carrots, cut in half lengthwise
1 tbsp honey (warmed – this will make it easier to mix through marinade)
100g sour cream
1 tbsp garlic salt
2 tbsp. olive oil
1 tbsp orange juice
1 tbsp. Moroccan spice mix
1 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp. lemon juice
Salt and pepper
½ cup finely chopped coriander
50g rocket leaves or salad leaves
Method
Preheat oven to 180 degrees. Combine olive oil, Moroccan spices, garlic salt, honey and orange juice and mix well. Coat carrot pieces in marinade and place on a baking tray lined with baking paper in a single layer. Roast for 25 minutes or until cooked through– Turn over once during cooking to ensure all sides are evenly roasted. Combine sour cream, Dijon mustard, lemon juice, red wine vinegar and season well. Loosen with a little water if necessary. Place rocket/salad leaves on a flat platter and decoratively arrange roasted carrot over top. Drizzle over roasting juices and then sour cream dressing. Top with finely chopped coriander. Serve immediately.
