Roasted heirloom carrots with Persian fetta
15 minutes
20 minutes


600 g heirloom baby carrots, peeled, tops trimmed
80 g olive oil
1 tbsp caster sugar
1 tsp English mustard powder
1 tsp smoked paprika
½ tsp cumin powder
½ tsp coriander powder
½ tsp fennel seeds
2 tsp finely chopped lemon thyme
Salt flakes, to taste
Ground pepper, to taste

Herb dressing

50 g parsley leaves, picked and washed
50 g mint leaves, picked and washed
1 tsp lemon zest
100 ml lemon juice
250 ml extra virgin olive oil
Salt flakes and pepper, to taste

To serve

100 g Persian fetta, crumbled
30 ml olive oil
2 tbsp almond flakes, toasted
2 tbsp torn parsley leaves

Additional appliance method

Oven with AirFry 

  • Miele’s new AirFry function (available in selected ovens) creates crispier results compared to using the regular Fan Plus setting.
  • This recipe can be cooked using the same setting as above but using AirFry. Cooking times may be reduced.


1. Preheat the Oven on Fan Plus at 180°C.
2. Mix together oil, sugar, mustard, paprika, cumin, coriander, fennel, thyme and toss with the carrots until evenly coated. Season with salt and pepper.
3. Transfer to a universal tray and place into the oven on shelf level 2. Cook for 20 minutes or until caramelised and tender.

Herb dressing

1. Place parsley, mint and zest into a tall mixing jug and pulse with a stick blender until coarsely chopped.
2. Add oil and lemon juice and pulse to combine. Season with salt flakes and pepper.

To serve

Place warmed carrots into a large serving bowl and top with crumbled fetta. Drizzle with olive oil and scatter almonds and parsley over the top. Serve with herb dressing.


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1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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