METHODBring a large saucepan of salty water to the boil. Once boiling, add the Albert Bartlett Carrots and cook for 15-20 minutes, until softened.
Preheat the oven to 200C.
Meanwhile, in a small bowl, mix the olive oil, salt, pepper, chilli flakes, garlic and oregano together until well combined.
Drain the carrots well then add to a baking tray lined with baking paper. Using the base of a jar or glass, push down on the carrot pieces until flat.
Coat the carrots on both sides in the seasoned oil until well covered. Bake for 30-40 minutes, until golden and crispy. Remove from the oven and let cool slightly.
Meanwhile, mix the ingredients for the cream cheese dip together in a small bowl.
Dig in when the smashed carrots are warm and dunked into the delicious dip!
Serves: 4-6
Preparation: 5 mins
Cooking: 45 mins
1 x 750g Albert Bartlett Highland Carrots, quartered or cut into 1inch pieces
3 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp chilli flakes
1.5 tsp garlic granules or 2 garlic cloves, minced
1.5 tsp dried oregano
Cream cheese dip:
3 tbsp cream cheese
Small handful of parsley, finely chopped
1 tbsp lemon juice
Salt and pepper