Recipes
Roasted carrots with sherry vinegar
15 minutes Preparation time
25 minutes Cooking time
8 servings Serves
Ingredients
1 kg baby carrots, multi-coloured if possible
60 ml (¼ cup) olive oil
180 g (½ cup) honey
60 ml (¼ cup) sherry vinegar
Salt flakes and pepper, to taste
¼ cup baby parsley leaves
Miele accessories
Method
- Preheat oven on Moisture Plus with Fan Plus at 190°C with 1 manual burst of steam and follow the prompts.
- Place the carrots in a gourmet oven dish and toss in the olive oil. Place in the oven on shelf level 2, release burst of steam immediately and cook for 10 minutes.
- While the carrots are cooking, mix together the honey and sherry vinegar.
- After 10 minutes add the sherry and honey mixture to the carrots and toss.
Continue to cook for a further 15 minutes, or until the carrots are nicely caramelised.
To serve
- Place carrots on a serving dish, season with salt and pepper and garnish with baby parsley.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.