Whole roasted carrots with pangratto and chilli honey dressing Recipe

Preheat oven to 220°C

Place 10 big carrots on a large baking tray and drizzle with 2 tbs oil. Season to taste and toss to combine. Arrange in a single layer and roast for 35-40 minutes, until carrots are tender and skin is golden and lightly charred.

Meanwhile, to make pangrattato, add remaining 2 tbs oil to a small frypan over medium heat. Add 20g Panko and 1 crushed clove of garlic and cook, stirring frequently, for 4-6 minutes, until golden and crisp. Season, transfer to a large bowl and allow to cool completely.

For the dressing, place 2 tbs olive oil, 1 tbsp runny honey and 1 tbsp apple cider vinegar in a small bowl, season and whisk to combine. Season with salt, pepper and 1/2 tsp chili flakes

To serve, halve carrots lengthways. Spread 200g labneh over base of 2 plates, top with carrots and drizzle with dressing. 

Scatter with breadcrumb mixture and dill sprigs. 

(Here Dannielle Alvarez' original recipe)

from simple food, looking good
Whole roasted carrots with pangratto and chilli honey dressing Recipe