Roasted carrots with goat’s cheese & pomegranate

A lovely combination of sweet carrots, fresh cheese and juicy seeds – interesting enough for a main, starter or side

  • Prep:10 mins
    Cook:50 mins
  • Easy

Nutrition per serving

  • kcal 190
  • fat 10g
  • saturates 4g
  • carbs 20g
  • sugars 11g
  • fibre 5g
  • protein 8g
  • salt 0.5g


  • 750g/ 1lb 10oz carrots
  • 2 tbsp olive oil
  • 2 tsp cumin seeds
  • grated zest and juice 1 small orange
  • 400g can chickpeas, drained and rinsed
  • 100g/ 4oz white-rinded vegetarian goat's cheese
  • small bunch oregano or mint, roughly chopped
  • 75g/2½oz pomegranate seeds
  • warm flatbreads, to serve


  1. Heat oven to 190C/170C fan/gas 5. Toss the carrots with 1 tbsp of the oil, sprinkle with the cumin seeds and orange zest, and season with salt. Spread onto a large baking sheet and roast for 50 mins until tender and catching some colour on the edges.

  2. Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat’s cheese and scatter with the herbs and pomegranate seeds. Serve warm with toasted flatbreads.

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