Carrots hasselback , roasted carrots


Carrots Hasselback

Guys I really like hasselback. I use to make the sweet potato hasselback, potato hasselback, zucchini hasselback, eggplant hasselback and today it's the day of the carrots hallseback.


I am so addicted to hasselback that it's worth to know where the hasselback came from.

Hasselback is a Swedish cooking technique named for the restaurant that created it in the 1700’s. It consists of making thin slices horizontally through a vegetable, almost to the bottom but not quite, usually on a potato; then various toppings are added either before or after cooking.

Did you like it? So, I will show you how to make a Hasselback Carrots with its beautiful colors perfect for an  appetizer (tapas) or side dish. It's amazing to be served for visits , they all like it.

Guys, It's time to upgrade of our classic roast side with these visual hasselback carrots. The earthy vegetable tastes amazing seasoned with warming cumin,  and glazed with honey or walden farms pancake syrup for a crisp finish.   



3 carrots, peeled, trimmed and cut into 10cm lengths
1 tsp cumin seeds, gently crushed
1 tbsp coconut oil
50g (2oz) cottage cheese, crumbled
1/2 x 31g pack flat-leaf parsley, chopped
1 tbsp honey or 
pancake syrup


1. Preheat the oven to gas 4, 180°C, fan 160°C. Carefully cut small widthways slits into each carrot length, stopping three-quarters of the way down. Continue along the length of the carrot to achieve a hasselback effect.
2. In a bowl, toss the carrots with the cumin, coconut oil, honey and some seasoning. Cook in the oven for 25-30 minutes, until crisped and golden.
3. Sprinkle with the feta and parsleyto serve. 


It was a great time...... I served with others appetizes....

You Might Also Like