By Amy Rankin; photographs by Micky Hoyle
With carrots, you can actually taste the rainbow!
Even healthy food can taste – and look – a little naughty. And we’re all about helping you to get your veggies in without feeling bored or deprived. So, for those who haven’t discovered the deliciousness that vegetables can bring, here’s a recipe that’s gorgeously indulgent, but good for your health and waistline too… You won’t go back to the junk aisle after tasting these. Trust.
These purple, orange and white antioxidant-rich veggies add that wow-factor to a table setting and each has its own flavour. If you can’t find them, orange baby carrots will do.
The part we love is that, while this plate of food looks ridiculously beautiful, it’s also ridiculously easy to make. You’ll be returning to this recipe time and again.
What You Need
600g rainbow carrots
1 tbsp honey
1 tbsp extra-virgin olive oil
Freshly ground black pepper
1/ Place carrots in a griddle pan set over medium-high heat.
2/ Juice the orange and pour it over the carrots, adding a little zest. Drizzle the honey and olive oil over that and season to taste. Cook for 10 minutes, stirring occasionally (they must still retain a crunch). Serve with the orange sauce.
Serves 8. Per serving: 250kJ, 2g fat (0g sat), 12g carbs, 60mg sodium, 3g fibre, 1g protein