Roasted orange and ginger carrots with a mascarpone and chilli oil dip Veggie board 15 min 4 servings By Danny Jansen & Patricia Snijders For this recipe 12 spring carrots, peeled 2 cm ginger, grated 1 orange, zest and juice 1 tbsp sugar 1 tbsp olive oil salt and pepper, to taste 100 g mascarpone 2 tbsp chilli oil 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.
