Roasted carrots with orange, lemon and tabbouleh

A taste sensation
Ryan Riley's recipe for roasted carrots with orange, lemon and tabbouleh
0 ratings
Recipe by: Ryan Riley | Chef

A delicious blend of flavours and textures. The carrot not only provides a rich source of vitamin A but also delivers one of your 5 A DAY! The zaatar also adds an extra taste sensation as well.

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Ingredients
  • 6 medium-sized carrots, skin on and sliced lengthways
  • A drizzle of olive oil
  • 120g bulgur wheat
  • Large bunch fresh parsley, chopped
  • 30g sun-dried tomatoes, roughly chopped
  • Large bunch of fresh mint, chopped
  • A scattering of pomegranate seeds
  • 1 large orange, zest and juice
  • 1 large lemon, zest and juice
  • 1 teaspoon zaatar
  • Freshly ground black pepper, to taste
  • To serve:
  • 1 teaspoon zaatar
  • Small handful pomegranate seeds
  • Small handful fresh mint leaves
Time
45 minutes
SERVES:
4
CALORIES:
227kcal
FAT:
8.7g
SALT:
0.3g
SUGAR:
9.1g
5 A DAY:
1
Method
  1. Preheat the oven to 220oC/Fan 200oC.
  2. Toss the carrots in a little olive oil, place on a baking tray and roast for 30 minutes, until caramelised and tender.
  3. Meanwhile, put the bulgur wheat in a bowl, cover with boiling water, then cover the bowl with a plate or tea towel and set aside for 30 minutes, until tender, or cook to packet instructions.
  4. Drain the bulgur wheat, add the chopped parsley, sun-dried tomatoes and mint and toss together. Transfer to a serving plate and scatter over the pomegranate seeds.
  5. Combine the lemon and orange zest and juice in a bowl and pour the mixture over the hot carrots. Toss to coat. Add the carrots to the bulgur wheat and drizzle on any of the remaining liquid from the baking tray. Season with black pepper to taste, then sprinkle over the zaatar, pomegranate seeds, mint leaves and serve.
Serve as a side to a baked chicken breast (skinless) or fillet of salmon, or for a vegetarian dish opt for beans or tofu.