Whole roasted carrots with sweet and sour dressing from Ottolenghi Test Kitchen - Extra Good Things (page 62) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • AmomentOfMusic on February 02, 2026

    This was a great ratio of effort to flavour. I was afraid that it would be too sweet, but the earthiness of the fried almonds and the apple cider vinegar really balanced everything out. Our carrots were not fancy enough to come with carrot tops, so I substituted some cilantro I had in the fridge and inspired by another note, added some dry dill. I was also too lazy to separately roast and grind the carraway/cumin and so instead sprinkled it directly onto the carrots for the last 10 minutes in the oven. Both of the changes worked well. Would definitely make again.

  • Stephenn31 on January 01, 2025

    I didn’t have raisins but made the rest and added a bit of honey for sweetness and it was delicious.

  • jenburkholder on January 01, 2024

    Very good, and a solid "effort to results" ratio. No carrot tops on the carrots in the market, so skipped that entirely. Our carrots were a little chunky so they got halved or quartered so they would not take so long. Would repeat.

  • Dinovino on April 08, 2023

    The carrot tops are delicious

  • KarinaFrancis on October 15, 2022

    I’m always happy to try new roasted carrot recipes, especially an Ottolenghi one. The dressing is a standout, sweet sultanas, tangy vinegar and Smokey maple syrup then you hit it with brown butter and crunchy almonds. I subbed dill for the carrot tops because that’s what I had on hand, I’d do it again because I’m not a fan of carrot tops.

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