Hasselback Carrots
Hasselback carrots are a great way to add some colour and fun to your meals! Check out this recipe from 5+ A Day!
Ingredients
Method
- 750g carrots, washed, trimmed and cut into 10cm lengths
- 1 teaspoon cumin seeds, gently crushed
- 1 teaspoon fennel seeds, gently crushed
- 1 tablespoon olive oi
- 1 tablespoon honey
- 50g feta, crumbled
- Handful parsley, chopped
- Preheat the oven to 180°C
- Cut widthways slits 5mm apart, half-way through each carrot length, ensuring you don’t cut all the way through. Continue the length of the carrot to achieve a hasselback effect
- In a bowl, combine cumin seeds, fennel seeds, olive oil and honey. Mix well. Cover the carrots in the dressing and place onto an oven tray
- Cook for 25-30 minutes or until the carrots are crispy and golden
- Sprinkle carrots with feta and parsley. Serve warm