Roasted carrots with goat’s cheese & pomegranate

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• Lulubee

  22 February 2012

  Lulubee commented on this recipe

  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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• Ian Rowell

  22 February 2012

  Ian Rowell commented on this recipe

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

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• Kasia

  24 February 2012

  Kasia rated and commented on this recipe

  

  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!

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• mrshwc

  19 March 2012

  mrshwc rated and commented on this recipe

  

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

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• gill.g

  24 March 2012

  gill.g rated and commented on this recipe

  

  Absolutely gorgeous! The flavours are fabulous!

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• wackaday

  11 April 2012

  wackaday rated this recipe

  

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• EmmaJane

  29 April 2012

  EmmaJane rated and commented on this recipe

  

  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.

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• Ros

  07 May 2012

  Ros rated and commented on this recipe

  

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

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• Helen

  07 December 2012

  Helen commented on this recipe

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

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• Ros

  07 April 2013

  Ros commented on this recipe

  I have made this on numerous occasions, and everyone enjoys!

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Ingredients

• 750g/ 1lb 10oz carrots
• 2 tbsp olive oil
• 2 tsp cumin seeds
• grated zest and juice 1 small orange
• 400g can chickpeas , drained and rinsed
• 100g/ 4oz white-rinded vegetarian goat's cheese
• small bunch oregano or mint , roughly chopped
• 75g/2½oz pomegranate seeds
• warm flatbreads , to serve

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Difficulty and servings

SERVES 6 as a starter or side, or 4 as a main

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Vegetarian

Ingredients

• 750g/ 1lb 10oz carrots
• 2 tbsp olive oil
• 2 tsp cumin seeds
• grated zest and juice 1 small orange
• 400g can chickpeas , drained and rinsed
• 100g/ 4oz white-rinded vegetarian goat's cheese
• small bunch oregano or mint , roughly chopped
• 75g/2½oz pomegranate seeds
• warm flatbreads , to serve

PER SERVING (6)

190 kcalories, protein 8g, carbohydrate 20g, fat 10 g, saturated fat 4g, fibre 5g, sugar 11g, salt 0.5 g

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