Balsamic roasted carrots and buffalo mozzarella
- Portion size: Serves 4 as a starter or light lunch
- Hands-on time 10 min, oven time 20-25 min
- Difficulty: easy
Carrots are roasted with balsamic vinegar until sticky and sweet, then paired with creamy buffalo mozzarella and a sprinkling of roasted almonds in this easy vegetarian starter.
Love this idea? Check out our recipe for balsamic and brown sugar roasted carrots, too.
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Ingredients
- 400g baby carrots, unpeeled
- 2 tbsp extra-virgin olive oil, plus extra to drizzle
- 2 tbsp good quality balsamic vinegar or balsamic glaze, plus extra to drizzle
- 100g blanched almonds
- 2 x 125g balls buffalo mozzarella, at room temperature
- 1 tbsp each coriander and fennel seeds, toasted for 1-2 minutes in a dry frying pan until fragrant
- 2 big handfuls salad leaves and a few basil leaves to serve
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Toss the carrots with the olive oil and some seasoning, spread out in a roasting tin, then roast for 20-25 minutes. Around 8-10 minutes before the end of the cooking time, add the balsamic vinegar/glaze and almonds, and toss together. Continue cooking until the carrots are caramelised and sticky an the almonds are a light golden brown. Allow to cool a little, then divide among plates.
- Tear the mozzarella balls into halves and sit each half on top of the carrots. Roughly crush the coriander and fennel seeds in a pestle and mortar and scatter over the halved cheeses. Drizzle over more olive oil and balsamic vinegar/ glaze, then scatter with the salad and basil leaves and serve.
Nutrition
- 405kcals Calories
- 34g (10.7g saturated) Fat
- 18.8g Protein
- 9.4g (8.4g sugars) Carbs
- 3.4g Fibre
- 0.8g Salt
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