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Think carrots are a boring veg? This fast and fresh recipe roasts the roots with cumin, chilli and mustard seeds until caramelised and sweet then finishes with fresh coriander and goat's cheese. Serve as a side dish or as a vegetarian main with couscous.

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Composition - Rainbow carrots with chicory and goats cheese - vegetarian:

1. Provide For the carrots
2. Require 200 g rainbow carrots - cut the tops and tails off; if some are chunkier than others, cut then so they are all similar size but otherwise no need to chop
3. Prepare 1 tbsp olive oil
4. Prepare for Couple of sprigs of fresh rosemary
5. Prepare - Salt and pepper
6. Prepare For the chicory
7. Require 1 of chicory head
8. Need some oil or butter or vegan butter
9. Require of Some extras for topping
10. Make ready for Dukkah
11. Give Hazlenuts - toasted
12. Give for Goats cheese

And, well, I'm a sucker for goat cheese paired with beets — the mild, tangy. Delicious maple glazed carrots topped with creamy goat cheese and crunchy pistachios. This easy, veggie side dish is perfect for your holiday table! Yes, you can use all orange ones as well, but I love the beautiful fall colors that rainbow carrots add to the table.

Rainbow carrots with chicory and goats cheese - vegetarian instructions:

1. Preheat the oven to 200C.
2. Put the carrots in a bowl with the oil and the rosemary. Season and mix together. Put on a lined baking tray and roast for about 30 mins until the carrots are tender.
3. For the chicory - use a shallow pan with a lid. Cut the chicory head into quarters lengthways.
4. Heat some oil or butter in the pan and then add the chicory. For the first few minutes, turn the chicory so it’s coated in the oil or butter. Then put lid on and cook on a low heat for about 20 mins. The chicory will caramelise slightly. It’s ready when the root end is tender.
5. When everything’s ready, lay the chicory on the serving plate, put the carrots on top and then sprinkle the dukkah on top. Add the hazelnuts and goats cheese if you’re using. Enjoy 😋

Lemon Goat Cheese Tartine with Sango Radish Sprouts — Meike Peters eat in my kitchen. · Roasted Carrots with Fennel and Goats Cheese (Souvlaki For The Soul). Fruit And Veg Fruits And Vegetables Onion Leeks Rainbow Food Edible Garden Cover Pics Permaculture Have Time Food. Add the chicory and remaining ingredients. To serve, place the jam in the centre of a serving plate.

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