Rainbow Dutch Roasted Carrots by Lainie Cadry | @lainieskitchen


These honey and lime roasted Dutch carrots have become a signature dish for my Lainie’s Kitchen clients in both Sydney and Melbourne. They are a balanced, fresh and colorful addition to any table. If you would like to make this dish dairy free, substitute  the Greek yogurt for coconut yogurt.

Rainbow Dutch Roasted Carrots


 *   X3 bunches of Dutch rainbow carrots, washed, dried, rubbed well with a tea towel to remove any dirt and halved length ways
 *   X4 tbsp honey
 *   X4 tbsp avocado oil
 *   Olive oil
 *   Black pepper
 *   Salt
 *   Juice and zest of x1 fresh lime juice
 *   1 cup of flat leaf parsley leaves, finely chopped (2tbsp set aside for garnishing)
 *   3/4 of a cup pomegranate arils
 *   750g full fat, thick Greek yogurt


 *   Preheat the oven to 180c or 350c.
 *   Line a large baking tray with baking paper.
 *   In a large bowl, gently toss the rainbow carrots together with the honey, avocado oil, sea salt and pepper.
 *   Lay the carrots out into an even layer on the baking tray.
 *   Lightly tent the carrots with foil and bake for approximately 20 minutes.
 *   At the 20 minute mark uncover the carrots and continue to roast for an additional 15-20 minutes or until they are tender end slightly caramelised.
 *   Remove from the oven and set aside to cool.
 *   When cool enough to handle, toss the carrots in the flat leaf parsley, lime juice and zest.
 *   To assemble, spread the yogurt in an even layer onto the centre of your serving dish. Next, arrange the carrots onto the Greek yogurt followed by the pomegranate arils, final sprinkle of the reserved flat leaf parsley, a drizzle of extra virgin olive oil and pinch of salt.

 Lainie Cadry is a registered nurse having worked at Sydney Children’s hospital and is now completing her post graduate certificate in child and family health nursing. Lainie’s cooking is influenced by her passion for health and her diverse Jewish cultural heritage from Persia and Eastern Europe. At 20 years old, Lainie was the youngest contributor published in the Monday Morning Cooking Club’s third cookbook “Its All About the Food” and has since been published in the groups latest cookbook “Now For Something Sweet”. Lainie runs a kosher food Instagram account named ‘lainieskitchen’, where she reimagines traditional recipes with a fun, nourishing and soulful approach.

This recipe and pictures are strictly the properly of Lainie Cadry (@lainieskitchen). Any publication of the recipe must be credited to – Lainie Cadry or @lainieskitchen and may not be edited or republished without direct consent.

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