Seanna’s Recipes
Orange & Garlic Infused Confit Carrots
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servings48 minutes
total timeIngredients
500g baby carrots (peeled, tops trimmed, or left rustic)
250ml olive oil (enough to cover the carrots in the pan)
Zest and juice of 1 orange
4 sprigs fresh thyme
5 garlic cloves, smashed (skins on for mild flavor)
1 tsp sea salt
½ tsp black pepper
Toasted sunflower seeds, sprig of thyme & Pecans (for garnish crumb)
1 tsp ground mixed spice
1 tsp smoked paprika
1 tbsp agave syrup
Plant based Greek yoghurt to serve
Fresh parsley to serve
Directions
Prepare the Carrots : If carrots are large, halve them lengthwise to ensure even cooking. Keep smaller ones whole for a rustic look.
Set Up the Confit: In a deep sauté pan or small ovenproof dish, arrange the carrots snugly. Add the olive oil, ensuring the carrots are just submerged.
Add the orange zest, thyme sprigs, garlic cloves, salt, and pepper to the oil.
Cook Slowly: Preheat to 150°C (300°F). Cover the dish with foil and bake for 40–50 minutes.
Once cooked: in a small ramekin, take the confit garlic cloves out of their skins, mash them in the ramekin with 2 tbsp of the infused olive oil and the juice of the orange and agave syrup and mix together.
Make the crumb: toast your sunflower seeds and pecans with a sprig of thyme for a few minutes until toasted. Chop it all up into a fine crumb.
Serve: Gently remove the carrots from the oil with a slotted spoon. Arrange the yoghurt on a serving plate and top with the carrots.
Drizzle a little of the infused oil over the carrots and sprinkle with the toasted crumb. Garnish with fresh parsley.
Pro Tip: Save the leftover oil! It’s packed with flavor and perfect for salad dressings or roasting veggies later.
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servings48 minutes
total time