Delight in the vibrant colors and flavors of charred rainbow carrots, enhanced by a zesty orange star anise sauce. This simple yet elegant vegetarian side dish showcases the natural sweetness of the carrots, counterbalanced by aromatic thyme and a hint of salt. Perfectly roasted to achieve a crispy exterior while remaining tender inside, this dish makes a memorable accompaniment to any meal, celebrating both seasonal produce and bold flavors.
Ingredients
650g rainbow carrots, peeled and halved lengthwise
3 tablespoons olive oil
A pinch of Fleur de sel salt
1 tablespoon fresh thyme leaves, Chopped
3 tablespoons orange star anise sauce
Roasted Pistachio nut
Directions
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1
Preheat your oven to (220°C
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2
In a large bowl, toss the rainbow carrots with olive oil, thyme and Fleur de sel salt until evenly coated.
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3
Spread the carrots in a single layer on a baking sheet.
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4
Roast in the oven for about 10- 20 minutes, flipping halfway through, until charred and tender.
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5
Remove from the oven and drizzle with orange star anise sauce
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6
Sprinkle with Pistachio nut & Serve warm or room temperature
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