Hassleback Carrots With Almond And Pomegranate
Not only is it a feast for the senses but it's packed with the wholesome goodness of carrots, almonds and pomegranate. And it makes the perfect dish for this coming Christmas too, so, let's dive into the world of hassleback carrots and the wonderful ingredients that make this dish a true Christmas star!
Ingredients
- For the carrots
- 6-8 carrots
- 1 tbsp extra virgin olive oil
- shaved almonds
- pomegranate seeds
- For the dressing
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup
- ¼ cup extra virgin olive oil
- 1 garlic clove
Instructions
- Preheat the Oven: Start by preheating your oven to 200°C.
- Prep the Carrots: Wash your carrots. Place them on a cutting board, and with a sharp knife, make thin slices along the length of each carrot, being careful not to cut all the way through. The goal is to create a hasselback effect, with the carrot slices still attached at the bottom. I used two chopsticks on each side of the carrot to help with getting that hassleback effect.
- The Glaze: In a small bowl, whisk together the olive oil, maple syrup, white wine vinegar, Dijon mustard and minced garlic.
- Brush and Roast: Place your sliced carrots on a baking sheet and brush them generously with olive oil, making sure to get it into those little nooks and crannies. Pop the tray into the preheated oven and roast for 20-25 minutes or until the carrots are tender and slightly caramelized.
- Shaved Almonds: While the carrots are roasting, lightly toast the shaved almonds in a dry pan over medium heat.
- The Final Touch: Once your hassleback carrots are beautifully roasted, remove them from the oven and drizzle them with the vinaigrette, then sprinkle the toasted shaved almonds and pomegranate seeds on top.