Spiced Hasselback Carrots with Rocket & Basil Pesto

Cook Time 45 minutes

Servings 4 to share

Ingredients

2 tbsp olive oil

5 large carrots, peeled

1 tsp smoked paprika

1 tsp cumin

¼ tsp dried oregano

Zest and juice 1 lemon

2 tbsp flaked almonds, toasted

½ bunch parsley chopped

200g rocket & basil pesto dip (or any dip of your choice)

Salt and pepper

Method

Preheat the oven to 180°C.

Using a small knife, cut incisions ¾ of the way through the carrots from one end to the other leaving 2 mm interval between each slice.

Heat the oil in an oven safe pan. Add the spices, oregano and salt and pepper and bring to a bubble. Add the carrots and coat in the flavoured oil. Roast in the oven for 30 minutes or until carrots are just tender but not too soft.

Remove carrots from the pan and keep warm. Add the lemon zest and juice to the pan of spiced oil, along with the almonds and parsley and mix through.

Spread the pesto dip onto a platter and arrange roasted carrots on top. Drizzle over spiced olive oil.