Roasted carrots with goat’s cheese & pomegranate

Roasted carrots with goat’s cheese & pomegranate

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(6 ratings)

Prep: 10 mins Cook: 50 mins


Serves 6 as a starter or side, or 4 as a main
A lovely combination of sweet carrots, fresh cheese and juicy seeds - interesting enough for a main, starter or side

Nutrition and extra info

  • Vegetarian

Nutrition per serving (6)

  • kcalories190
  • fat10g
  • saturates4g
  • carbs20g
  • sugars11g
  • fibre5g
  • protein8g
  • salt0.5g
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  • 750g/ 1lb 10oz carrots



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp cumin seed
  • grated zest and juice 1 small orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 400g can chickpea, drained and rinsed
  • 100g/ 4oz white-rinded vegetarian goat's cheese
  • small bunch oregano or mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 75g/2½oz pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • warm flatbreads, to serve

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  1. Heat oven to 190C/170C fan/gas 5. Toss the carrots with 1 tbsp of the oil, sprinkle with the cumin seeds and orange zest, and season with salt. Spread onto a large baking sheet and roast for 50 mins until tender and catching some colour on the edges.

  2. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds. Serve warm with toasted flatbreads.

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Comments (9)

flossie92's picture
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I have made this on numerous occasions, and everyone enjoys!

curlyhelen's picture

We don't like chick peas......anyone suggest alternatives??

flossie92's picture
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I have made this as a starter at a number of vegetarian dinner parties, and it has always been a success.

emma-jane-finnegan's picture
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The carrots I found a little odd in this recipe...the other components work really well together, but something just wasn't quite right.
Tip for those who do want to make it: the pomegranate goes off if you leave it mixed with the dish for any amount of time, so keep it seperate until serving and if making a big batch to use over a few days than make it without the pomegranate and add it last minute.

gilliangol's picture
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Absolutely gorgeous! The flavours are fabulous!

mrshwc's picture
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Delicious - I used plumped dried cranberries instead of the seeds to make this more budget-friendly.

kkulma's picture
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What an interesting combination of flavours! It completely got me - fresh, light, easy to make! I really like freshness of orange juice/zest and pomegranate. YUM!

ianrowell's picture

I would assume that you chop and then roast, this way you will get that lovely colour to all sides of the carrots.

lulubee's picture

This looks divine and I'm thinking of making it for friends at the weekend - anyone know how the carrots should be prepared before roasting? Would you chop and then roast or roast and then chop? Thanks

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