A couple of easy and tasty side dishes to serve alongside your Easter lamb (they'll go great with other mains as well if you're not serving lamb). And if you have any leftovers, these are great in a salad for lunch the next day!
You'll Need:
HONEY-GLAZED CARROTS
200g carrots
2 tablespoons olive oil
1 tablespoon honey (maple syrup is also fine)
2 tablespoons lemon juice
¼ teaspoon nutmeg
Salt and pepper to taste
LEMONY BROCCOLINI
200g broccolini
1½ tablespoons olive oil
1-2 cloves garlic, crushed
2 tablespoons lemon juice
Zest of half a lemon
Salt and pepper to taste
Method:
Preheat oven to 180°C.
Wash and prepare carrots and broccolini (cut carrots in half lengthwise if large), and arrange on two baking trays.
In one small bowl, mix together olive oil, honey, lemon juice, nutmeg, salt and pepper, and drizzle over carrots.
In another bowl, mix together olive oil, crushed garlic, lemon juice, zest, salt and pepper, and drizzle over broccolini.
Roast carrots for around 25-30 minutes, adding the tray with broccolini to the oven about halfway through (the broccolini will only need around 10-15 minutes).
Optional serving suggestion: sprinkle over chopped raw nuts or seeds (walnuts, almonds or hazelnuts go well!).
Makes 2 Serves
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