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Roasted baby carrots with nori dressing

Name: Roasted baby carrots with nori dressing recipe
Yield: 6
Ingredients: 3 (750g total) bunches Dutch carrots, ends trimmed, peeled; 60ml olive oil; 1 sheet nori (see note); 140g yoghurt; 40.00 ml mayonnaise; 125.00 ml mint leaves, finely chopped, plus 125.00 ml extra, torn; 1 long green shallot, white and green parts thinly sliced; 1 garlic clove, crushed; Finely grated zest plus juice of 1/2 lemon

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P58 Roasted baby carrots with nori dressing

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

May 30, 2023

The humble carrot is elevated to star of the show in this colourful side by Darren Robertson and Magdalena Roze.

3 (750g total) bunches Dutch carrots, ends trimmed, peeled
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1 sheet nori (see note)
1/2 cup (140g) Greek-style yoghurt
2 tbs mayonnaise
1/2 cup mint leaves, finely chopped, plus 1/4 cup extra, torn
1 long green shallot, white and green parts thinly sliced
1 garlic clove, crushed
Finely grated zest plus juice of 1/2 lemon

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
2.

Wash carrots and cut any larger carrots in half lengthways. Place on prepared tray. Drizzle with oil and season. Roast for 40 minutes or until tender and golden.
3.

Toast nori in a large frypan over high heat, turning occasionally, for 2 minutes or until fragrant, very light golden and crisp. While still warm, crumble into small pieces. Set aside.
4.

Place yoghurt, mayonnaise, chopped mint, white part of shallot, garlic, lemon zest and juice and three-quarters of the nori crumb in a medium bowl. Using a fork, whisk until well combined. Season to taste.
5.

Arrange carrots on a serving plate. Spoon over nori dressing and sprinkle with green shallot, remaining nori and extra torn mint. Drizzle with a little extra oil to serve.