Carrot and Peas

This is a great recipe for roasted carrots……unfortunately, sweet peas get added into the mix. Garlic, coriander (seed) and a syrup of orange juice, red wine, honey, cinnamon and star anise were wonderful complements to the sweet roasted carrots but not so much to the peas.

I followed the recipe except for using far less olive oil (just enough to coat the carrots, ~30ml) but I’m not sure all of that time and effort in making the syrup was worth it: I think the flavour of the carrots could have been achieved by adding a sprinkle of the dried spices at the start of roasting and finishing with a drizzle of honey and red wine vinegar (or a squeeze of lemon).

I served this hot as a side so it’s possible the flavour profile is quite different if served as a salad with fresh pea shoots.