Veggie board

Roasted orange and ginger carrots with a mascarpone and chilli oil dip

By Danny Jansen & Patricia Snijders

Directions

Preheat the oven to 180∞C. Transfer the spring carrots to an oven dish. Add the grated ginger, orange zest and juice, sugar, olive oil, salt and pepper. Make sure the carrots are well coated in the mixture. Place the carrots in the oven for about 30 minutes. Stir them twice as they roast. Allow to cool.
Stir the mascarpone well. Spoon the mascarpone into a deep bowl. Top this with the chilli oil.
Serve the orange and ginger carrots and the mascarpone chilli oil dip on a board.