Roasted Maple Dutch Carrots
This is the perfect ‘top to tail’ plant-based meal that can served anytime of the day. When you grow your own or purchase from your local farmers market, roast with the skins on – this guarantees the greatest nutrient gain minus the pesticides of conventional produce.
PREP TIME: 10 MINUTES
COOKING TIME: 30-45 MINTUES
VEGAN – GLUTEN FREE – CONTAINS SESAME SEEDS
2 bunches Dutch carrots, tops trimmed
1 tablespoon extra virgin olive oil
1 teaspoon turmeric*
½ teaspoon sea salt flakes
1 ½ tablespoons maple syrup
1 teaspoon balsamic vinegar
Handful slivered almonds
1 teaspoon sesame seeds
Freshly ground black pepper
Drizzle of extra virgin olive oil
Tablespoon of chopped carrot top greens or parsley
Wash carrots thoroughly. In a large bowl, combine carrots with olive oil, turmeric, salt, maple syrup and balsamic. Mix well. Pre-heat oven to 180C convection/ 170C fan-forced. Line a baking tray with baking paper. Bake in pre-heated oven for 30 – 45 minutes until carrots are just tender and starting to brown. Remove from oven.
To serve, sprinkle with slivered almonds, sesame seeds, black pepper and chopped carrot greens or parsley. Finish with a drizzle of olive oil.
Serve maple roasted carrots on a bed of hummus or basil pesto.