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Moroccan-spiced roasted carrot and cauliflower recipe
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Elevate roasted vegetables with crunchy Moroccan breadcrumbs.
Ingredients:
  • 2 eggs
  • 250.00 ml finely grated parmesan
  • 20.00 ml Moroccan seasoning
  • 250.00 ml panko breadcrumbs
  • 4 large carrots, halved lengthways, thickly sliced diagonally
  • 1/2 cauliflower, trimmed, cut into small florets
  • 1 red onion, cut into wedges
  • Olive oil spray
  • 57.20 gm honey
  • 1 tsp orange zest
  • 62.50 ml pistachio kernels, roughly chopped
  • 62.50 ml fresh coriander sprigs
Instructions:
  • Preheat your oven to 200C/180C fan-forced and prepare 2 large baking trays by lining them with baking paper.
  • In a shallow bowl, gently combine eggs with 1 tablespoon of water. In a large resealable bag, mix together Parmesan cheese, seasoning, and breadcrumbs.
  • Individually dip six carrot pieces in the egg mixture, letting excess drip off. Place in breadcrumb mixture and shake well to coat. Transfer to trays. Repeat process with remaining carrots, cauliflower, egg mixture, and breadcrumbs. Add onion to trays, spray generously with oil. Bake until carrots are golden and tender, about 35 minutes.
  • In a small frying pan over medium heat, combine honey and orange zest. Cook for 3 minutes until bubbly and aromatic. Transfer carrot mixture to a serving pan, then drizzle with the honey mixture. Sprinkle with pistachios and coriander before serving.

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