What a glorious side dish to spruce up a weekend spread. Carrots can take flavour and are naturally sweet, so when cooked properly they caramelise and deepen in flavour to become something really quite delicious.
I used ricotta for this dish but you could very easily swap for any crumbly cheese, feta or goats cheese would work well too!
Make sure you finish with a scattering of a fresh herb and a big squeeze of fresh lime.
This will become a side dish staple for you as we embark on a summer of alfresco eating - what joy!
Serves 4-5 as a side
4-5 chunky carrots (peeled and cut into long thick chunks)
1tsp chilli flakes
3tbsp maple syrup
1 knob of butter
1tbsp olive oil
1 large handful of pecans (roughly chopped)
1 handful of fresh herbs e.g. parsley/ mint or coriander
1 chunk of crumbly cheese
Peel carrots & slice big chunks
Blanch in boiled water for 2-3 mins
Set aside in bowl and drizzle with maple syrup, chilli flakes, cumin, and garlic powder
Leave to sit for 1hour
In a griddle pan melt a knob of butter and a little oil
Over a mid-high heat char the carrots in the pan until they are charred and caramelised, this will take around 5 minutes
Once charred remove from heat and set aside in your dish
Roasted your pecan nuts and roughly chop
Chop some fresh green herbs, I like parsley
Crumble a chunk of ricotta, you could use feta or goats cheese
Scatter toppings over carrots and finish with a squeeze of lime