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Pilpelchuma carrots with coriander & olives

Pilpelchuma carrots with coriander & olives

Sticky-sweet and slightly spicy, these roasted carrots from Yotam Ottolenghi will be among the stars of your Christmas table, rather than an overlooked side. Serve in the tin straight from the oven or arrange artfully on a serving platter. Don’t forget to squeeze over the roasted clementine juice when eating. Ideal served alongside Ottolenghi's roast beef with date & tamarind. 

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Vegetarian
  • Serves6
  • CourseSide
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

Ingredients

  • 1.2kg carrots, cut into 5-6cm diagonal chunks
  • 1 unwaxed lemon, zest
  • 2 clementines (scrubbed), cut in 1⁄2 widthways
  • 1 tbsp maple syrup
  • 100ml olive oil, plus 2 tbsp
  • 2 tsp sea salt flakes
  • 60g Nocellara olives, halved and pitted
  • ½ x 25g pack coriander, leaves roughly chopped
  • 180g jar Ottolenghi Pilpelchuma Marinade

Method

  1. Preheat the oven to 240ºC, gas mark 9. Put the carrots, pilpelchuma paste, lemon zest, clementine halves, maple syrup, 100ml olive oil and salt in a large bowl. Mix well, then put in a large roasting tin.

  2. Roast for 30-40 minutes until a knife goes easily through the carrots and they are caramelised in places. Put the carrots and clementines in a bowl. Mix the remaining 2 tbsp oil with the olives and coriander, scatter on top and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,132kJ/ 273kcals

Fat

21g

Saturated Fat

2.9g

Carbohydrates

16g

Sugars

15g

Fibre

6.5g

Protein

1.7g

Salt

2.4g

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