Aromatic Hasselback Carrots

These beautifully thin uniform slices makes these carrots a showstopper dish. The hasselback technique allows the vegetable to have a lovely crispy surface as you marinade them every ten minutes intensifying the flavour as it seeps into the centre. Hasselback carrots make a lovely side dish, incorporated into a salad or beautiful on their own. I think yellow and purple carrots are more beautiful in colour than the basic orange ones, but any will do! The hasselback technique is classic with potatoes, butternut squash and really works with any veggie you prefer! These carrots have a lovely aromatic garlic lemon infusion topped with thinly sliced brussel sprout leaves, chives and toasted hazel nuts. The fresh nutmeg adds a little touch of christmas, which gives a subtle earthy taste to the palette. Along side the carrots, I served some creamy avocado with hummus, lemon juice and fresh chives. I could totally see myself serving this to my girlfriends over lunch as it works perfectly for vegans and vegetarians aswell. In terms of my husband, I would serve the carrots next to a delicious steak or lamb shanks. Ps. Aren’t these new plates gorgeous? They are finally arrived from Italy and I couldn’t be more happy with the result!


Classic Hasselback Roasted Carrots

Purple, yellow carrots (any colour will do)
Preheat oven to 190°C. Line a baking sheet with parchment paper. Peel the carrots & place on cutting board with chopsticks on either side. Make thin cuts as far down as the wooden spoons will allow.
Marinade: 2 tablespoons grated garlic, lemon zest, 3 tbsp olive oil, 3 tbsp melted butter, 1 tsp ground fresh nutmeg
Mix the marinade ingredients together and brush generously over each carrot and place into oven for about 45 minutes or until golden and crispy.
Add more marinade
Keep brushing more marinade over the carrots every 10-15 minutes as this helps them crisp. Just before serving add the oven to”grill” mode for a few minutes to give them that last kick. Add some maldon salt/black pepper as soon as they come out of the oven.
Garnish: Finely chopped brussel sprouts, chives, ground black pepper/salt/ lemon zest, toasted nuts
Optional: Avocado, hummus, chili flakes, lemon juice
Ready to serve: Garnish each carrot with finely chopped brussel sprat leaves, finely chopped chives. On a hot pan (no butter needed), toast some hazel nuts (some broken/some whole) in a bit of salt until they have turned a slightly darker colour. Add the nuts on the carrots and finely sprinkle some more black pepper, lemon zest and salt if needed.
Optional: Serve the carrots with a sliced avocado that has a scoop of hummus inside, along with lemon juice, chives & chili flakes

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