Underrated carrots finally get their moment in the spotlight in this delicious vegetarian dish requiring just a handful of ingredients.
1 bunch Dutch carrots, trimmed and halved
2 tbsp olive oil
2 tbsp honey
2 tbsp lemon juice
8 eggs, lightly whisked
3/4 cup single cream
150 soft goat’s cheese
2 cups shredded kale
1. Preheat the oven to 200C fan-forced (220C conventional). Place the carrots in a 2-litre (30cm oval) baking dish. Drizzle with oil, honey and lemon juice and season with salt and pepper. Place in the oven and bake for 10 minutes, or until starting to caramelise.
2. Whisk the eggs and cream together. Fold through the kale and season. Add the egg mix to the baking dish and stir to combine with the carrots. Top with goat’s cheese and return to the oven for 15-20 minutes, or until puffed and the eggs are set.