Moroccan-spiced roasted carrot and cauliflower

0:40 Prep | 0:40 Cook | 8 Servings | Easy

A topping of crispy Moroccan-flavoured breadcrumbs takes these roasted vegies to new heights.

INGREDIENTS

2 eggs
1 cup finely grated parmesan
1 tablespoon Moroccan seasoning
1 cup panko breadcrumbs
4 large carrots, halved lengthways, thickly sliced diagonally
1/2 cauliflower, trimmed, cut into small florets
1 red onion, cut into wedges
Olive oil spray
2 tablespoons honey
1 teaspoon orange zest
1/4 cup pistachio kernels, roughly chopped
1/4 cup fresh coriander sprigs

METHOD

Step 1 Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.

Step 2 Place eggs and 1 tablespoon water in a shallow bowl. Whisk to combine. Place parmesan, seasoning and breadcrumbs in a large snap-lock bag.

Step 3 One at a time, dip six pieces of carrot in egg mixture, shaking off excess. Add to breadcrumb mixture. Seal bag. Toss to coat. Place on prepared trays. Repeat with remaining egg, carrot, cauliflower and breadcrumb mixture. Add onion to trays. Spray well with oil. Bake for 35 minutes or until carrot is golden and tender.

Step 4 Place honey and orange zest in a small frying pan over medium heat. Cook for 3 minutes or until simmering and fragrant. 5 Transfer carrot mixture to a serving pan. Drizzle with honey mixture. Sprinkle with pistachios and coriander. Serve.

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