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  • Serves 4
  • 50 minutes
  • Difficulty Easy
  • 11 Ingredients
By

Made with Paul Newman’s Own Ranch Salad Dressing. A great tasting product, using high quality ingredients. The perfect solution for summer entertaining or fresh family meals.

Paul Newman’s Own make Radically Good Food and Do Radically Good by giving away 100% of the profits. Newman’s Own Foundation is focused on nourishing and transforming the lives of children who face adversity. Over $26 million has been given to over 1000 Australian causes over 40 years.

Purchase Paul Newman’s Own from WoolworthsColes and selected independent retailers.


Ingredients (serves 4)

  • 2 bunches dutch carrots, greens trimmed off and carrots washed well
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup flat-leaf parsley, roughly chopped
  • 1 lemon, sliced into cheeks, to serve
  • 1/3 cup Paul Newman’s Own Ranch Dressing, to serve
  • 1/4 cup hazelnuts, roughly chopped
  • 1 teaspoon coriander seeds
  • 1 tablespoon white sesame seeds
  • 1/2 teaspoon flaky sea salt

Method

  1. Preheat the oven to 180 degrees. Spread the carrots over a large baking tray. Sprinkle over the cumin, coriander and a good pinch of sea salt. Drizzle over the olive oil and toss with your hands. Spread the carrots across the tray and place into the oven to bake for 35 minutes until browned and softened.
  2. While the carrots are roasting, make the Hazelnut Crumb. Add the hazelnuts, coriander seeds and sesame seeds to a large frying pan over medium heat. Toast for 5 minutes, tossing regularly until lightly golden. Tip into a mortar and pestle (or into a food processor), add the sea salt and pound (or pulse) until fine.
  3. Place the roasted carrots onto a serving plate. Drizzle over the Paul Newman's Own Ranch Dressing, squeeze over the lemon juice and spoon over the Hazelnut crumb to serve.

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