Spiced roasted carrot with fennel, caramelised onion and hazelnuts from Community (Revised): Salad Recipes from Arthur Street Kitchen (page 63) by Hetty Lui McKinnon

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Notes about this recipe

  • anniecc on June 30, 2024

    This was excellent, we loved the caramelised taste of the veges… although onions definitely don’t caramelise in 10-15 minutes as the author suggests, more like 30-40. I served it warm on a bed of rocket, which was a great addition. I also added the chickpeas to the roasting tin in the last 5 minutes of cooking, so they were warm and coated with the spice mix, and used lemon juice rather than lime. Would definitely make it again. I think it would work well with different herbs too, such as parsley and mint.

  • e_ballad on July 25, 2019

    Very tasty, with plenty of textural variety.

  • Melanie on March 08, 2015

    This tasted best when freshly made, the flavours aren't as pronounced once it cools down. Good mix of textures. The colour of the carrots was slightly muddied due to the spice mix.

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