Orange-roasted carrots with green sauce

This is the sauce that goes with everything – drizzle it over eggs for brekkie, tuna or chicken salad for lunch and steak or fish fillet for dinner. It's also a great way to use up leafy greens like chard, kale and sorrel.

Roast orange carrots with green sauce Credit: Adam Liaw

• serves

  6

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

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Ingredients

• 6-8 large carrots, unpeeled
• 200 ml extra virgin olive oil
• salt flakes and black pepper, to taste
• 300 ml orange juice
• 2 bulbs garlic, cut in half horizontally
• 1 small bunch thyme
• 1 small bunch rosemary
• 3 star anise
• 2 cinnamon sticks
• 20 g butter

Green sauce

• 2 bunches leafy greens (try chard, kale, sorrel or a mix), washed well, tough stalks discarded
• 4 green bird's eye chillies
• 2 makrut leaves
• 50 g ginger, roughly chopped
• 300 ml extra virgin olive oil
• 3 tsp Dijon mustard
• 250 ml (1 cup) white wine vinegar
• 1 tbsp fish sauce
• soy sauce, to season

Instructions

1. Preheat the oven to 200˚C.
2. Place the carrots in a large roasting dish, pour over the olive oil and season to taste. Bake until golden on all sides, turning regularly.
3. Add the orange juice, garlic, herbs, spices, butter and 200 ml water and toss well. Reduce the oven temperature to 140˚C and roast, turning occasionally for another 30–40 minutes or until the carrots are tender and the liquid has reduced by two-thirds. You can also brown the carrots in a large frying pan on the stove top, then transfer to the roasting dish.
4. Meanwhile, for the green sauce, place all the ingredients in a blender and blitz until smooth. Unless serving straight away, pour into an airtight jar and refrigerate for up to 1 month.
5. Season the carrots and serve with some of the cooking liquid and the green sauce.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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