ROASTED RAINBOW CARROTS
We have the most amazing array of Estate grown rainbow carrots in our food hall at the moment. They look great, and they taste even better. Our favourite way to cook them is simply to roast them, and here's how:
Toss 3 bunches baby rainbow carrots, 1 tablespoon olive oil and 1/2 teaspoon kosher salt on a baking sheet; arrange in a single layer. Roast at 230 degrees C, turning once, until tender and slightly browned, 15 minutes.
Sprinkle with salt and chopped chives.
Serve with our chicken cushion, which you can find on our butchery counter.