Carrots

Glazed Carrots

1 kg Carrots

2 tbsp olive oil

1/2 tsp cumin

1/2 tsp cinnamon

pinch of chilli flakes

salt and pepper

2 tbsp of honey

1 tbsp sesame seeds toasted

Parsnips cut lengthwise (optional)

1. Cut carrots (parsnips) lengthwise into 6 long pieces for each carrot
2. Combine the rest of the ingredients except honey, add to carrots
3. Place on Baking Tray and drizzle over honey
4. Roast for 30 minutes 180 C turning frequently

Glazed Carrots 2

Peeled, chopped or sliced carrots

2 tbsp honey

20g butter

finely chopped parsley

Place carrots in simmering salted water until almost tender
Drain off most of water and add butter and honey
Cook gently until most of the liquid has gone and the carrots are glazed
Sprinkle with parsley

Roast Carrots and Parsnips

Carrots

Parsnips

1/4 cup Canola

50g butter

1/3 cup maple syrup

1 1/2 tbsp cumin seeds toasted and ground

1/2 cup chopped parsley

1. Preheat oven 200 degrees celcius
2. Cut carrots and parsnips length wise into thin slices
3. Toss in oil
4. Cook carrots and parsnips in hot pan until they start to brown
5. Place carrots and parsnips in a roasting dish and cook for 10 - 15 mins until just cooked through
6. Combine butter, maple syrup and cumin seeds in a small pot
7. Cook and stir until bubbling
8. Put carrots and parsnips on a serving dish and pour over maple/butter sauce
9. Add parsley and salt and pepper

Glazed Carrots with Cannellini bean puree

Puree

1 x 400 g Cannellini beans drained

100 g feta cheese

1 clove garlic crushed

1 Tbsp olive oil

1 tbsp lemon juice

1 - 2 tbsp sour cream

1 tbsp water

salt and pepper

Carrots

salt

honey

Add all Puree ingredients to a food processor and process until smooth
Boil carrots in water and salt until just tender
Drain in cold water and keep until ready to saute
Saute in olive oil and some honey
serve on top of puree

Carrots, Asparagus, Beans with Herb butter

60g butter, softened

2 tbsp finely chopped herbs (chives, dill, parsley)

2 bunches baby carrots, trimmed and peeled

2 bunches asparagus, trimmed

175g baby green beans, trimmed

Put butter and herbs into a bowl. Season
Mix well, form the mixture into a log, then roll up in cling film, refrigerate.
Bring to boil a large saucepan of water.
Add carrots and cook for 8 minutes or until tender
Remove to a plate and then add asparagus and beans and cook for 2 minutes until tender
Transfer all vegetables to a platter
Serve topped with slides of the herb butter

Miso Butter, Broad Beans, Carrots and Radishes

6 radishes halved or quartered depending on how big

125g baby carrots, halved lengthwise

1 cup broad beans (peeled)

Miso Butter

2 tbsp white miso

100g unsalted butter, softened

black pepper

Bring a saucepan of water to boil
Blanche carrots and radishes for 1 min, drain
Melt a knob of butter in a frying pan
Add the blanched carrots and radishes for 3-4 minutes
Then add broad beans for another minute
Serve with a small knob of butter

(This butter is great with steak!)

Beat the butter and miso with black pepper
Wrap butter in baking paper and refrigerate

Carrot & Haloumi Fritters with Chickpeas & Spinach

400g carrots, peeled, coarsely grated

250g haloumi cheese, coarsely grated

250g firm ricotta

1 egg, lightly beaten

2 tbsp olive oil

400g can chickpeas, rinsed, drained

1 clove garlic, crushed

2 tsp smoked paprika

150g baby spinach leaves

Put the carrots, haloumi, ricotta and eggs in a large bowl
Season with salt and pepper and mix well
Divide mixture into 12 even portions and shape into an 8cm wide patty
Heat half the oil in a large frying pan over medium high heat
Add 4 of the patties and cook for 1 1/2 minutes or until golden
Transfer to serving plates, repeat with remaining patties
Heat remaining oil in same frying pan
Add the chickpeas, garlic and paprika and cook, tossing for a minute
Add the spinach and cook, tossing for 2-3 minutes or until wilted
Serve with the fritters

Carrot Fries

2 carrots

2 tablespoons olive oil

1 tablespoon fresh parsley, chopped

1 teaspoon paprika

1 teaspoon salt

1 teaspoon pepper

For the Greek yogurt chive dip:

1 cup plain Greek yogurt

1 tablespoon lemon juice

2 tablespoons chives

¼ teaspoon salt

¼ teaspoon pepper

1. Preheat oven to 425°F/220°C.

2. Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.

3. Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.

Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.

Honey fennel carrots with crispy chickpeas

2 bunches of baby carrots

2 tsp fennel seeds

2 tsp sumac

salt and pepper

2 tbsp olive oil

1 head of garlic, halved crossways

400g can chickpeas, rinsed and drained

1/2 cup labne (yoghurt cheese)

1 pomegranate seeds

1 tbsp honey

red vein sorrel to serve

Preheat oven to 200 degree C
Place carrots, fennel, sumac, salt, pepper and half the oil on a large oven tray and cook for 30-35 mins or until carrots and garlic are tender
Place chickpeas, oil, slat and pepper on a separate oven tray and toss to combine
Top the carrots with the crispy chickpeas, labne, seeds and red vein sorrel

Maple and Paprika Roasted Carrots

1 kg, medium carrots, peeled

3 tbsp olive oil

1 tbsp maple syrup

1 tsp smoked paprika

1 lemon, very thinly sliced

To Serve

Fresh coriander

Honey roasted Spiced Nut Crumble

1 tbsp olive oil

2 tsp honey

2 tsp tomato paste

1/4 cup each pecans, almonds, pumpkin seeds, sunflower seeds

2 tbsp coconut

1 tbsp each black and white sesame seeds

1 tsp ground cumin

1/4 tsp each cinnamon and chilli flakes

1 tsp sea salt

Preheat the oven to 180 degree C fan bake
Cut the carrots in half or into long irregular pieces if large
Combine the oil, maple syrup and paprika in a large bowl and add the carrots and sliced lemon, tossing to coat.
Season with salt and pepper
Place in a single layer on a lined baking tray and roast for about 40 minutes until the carrots are just tender and well coloured
To serve: Transfer to a serving dish and scatter over some of the Honey Roasted Spiced Nut Crumble, serving the rest separately.
Top with coriander. Serves to 6-8

Honey Roasted Spiced Nut Crumble

Preheat the oven to 150 degree C fan bake
Whisk the oil, honey and tomato paste together in a medium bowl
Roughly chop the pecans and almonds and add to the bowl along with all the remaining ingredients except the salt
Stir everything together until well coated then spread out on a line baking tray
Roast for about 20-25 mins, turning once, until fragrant and lightly golden
The crumble will become crisp when cooled
Sprinkle over the salt while hot and mix through
Cool, then store in an airtight jar

Caramelised vegetable medley

4-6 Parsnips and Carrots

12 Brussel Sprouts

12 yams washed well

3-4 tbsp olive oil

1 tsp sea salt

4 spring onions

2 tbsp promegranate molasses

zest from 1 orange

Preheat oven to 180 C
Line a shallow baking tray with baking paper
Prepare vegies by peeling and cutting to the same size and thickness as the yams
Prepare brussel sprouts
Toss all vegies with oil and salt, then tumble onto a prepared tray
Bake for 40 mins, then add the spring onions and drizzle over the molasses
Toss and spread out into one layer and bake for a further 10-15 mins
Grate over the orange zest

Roasted Carrots with Smoky Date, Honey and Mustard Butter (gf) (v)

2-3 bunches baby carrots, tops trimmed (I allow 4-5 carrots per person)

olive oil

sea salt and ground pepper

1 cup thick plain yoghurt

Smoky date, honey and mustard butter

200 grams butter, at room temperature

¼ cup whole grain mustard

1 tablespoon runny honey

2 cloves garlic, crushed

2 teaspoons each dried tarragon and smoked paprika

½ teaspoon chilli flakes

6 fresh dates, pitted and finely chopped

¼ cup parsley leaves, finely chopped

1 teaspoon sea salt

½ teaspoon ground pepper

Preheat the oven to 180°C fan bake.
Butter: Stir all the ingredients together in a bowl. Cover and chill until ready to use.
Carrots: Toss the carrots with a little olive oil and place in a single layer on a large roasting tray. Season generously with salt and pepper. Roast for 20-30 minutes, or until just tender.
To serve: Spread the yoghurt on a serving platter and arrange the carrots on top. Dot over as much butter as you want to use, letting it melt and meld into the yoghurt. Serves about 6 depending on how many carrots you cook.
Cook’s note: This makes a lot more butter than you need for this recipe. I love to use it over other vegetables, and on top of barbecued steak, chicken, and lamb. Store in the fridge for a couple of weeks or divide into smaller portions and freeze for up to 3 months.

Honey roasted baby carrots with toasted nuts and seeds

2 bunches baby carrots, trimmed and cleaned

2 tbsp olive oil

1 tbsp honey

1 tbsp coriander seeds, lightly crushed

1 tsp cumin seeds, lightly crushed

10 sprigs thyme

lemon wedges to serve

Nut Crumble

1/2 cup mixed nuts (almonds, cashews etc) roughly chopped

1 tsp olive oil

1/2 cup mixed seeds (sunflower, pumpkin, sesame)

1/4 tsp smoked paprika

Pinch of chilli flakes

Pre heat oven to 220 C
Line an oven tray with baking paper
Add the carrots, olive oil, honey, coriander seeds, cumin seeds and thyme
Toss well to combine
Add 1/2 tsp salt and black pepper
Roast for 18-20 mins until carrots are golden and tender

Nut crumble

Reduce oven temp to 190 C
Place chopped nuts into a small ovenproof dish
Drizzle with olive oil
Roast for 3-4 mins until just starting to brown
Add the seeds and roast for a further 3-4 mins until mix is a light golden brown
Stir frequently
Remove from the oven and stir in 1/2 sea salt, smoked paprika and chilli flakes

To serve

Place the carrots onto a platter, top with the nut and seed mixture and serve with lemon wedges

Left over nuts can be stored in an air tight container and added to salads or roast vegetables

AROMATIC CARROTS WITH SEEDY COUSCOUS AND DUKKAH

SERVES: 6

INGREDIENTS

CARROTS

2 bunches baby carrots, scrubbed and tops trimmed

olive oil

sea salt and ground pepper

1 teaspoon cumin seeds

½ teaspoon chilli flakes

1 tablespoon runny honey

COUSCOUS

1½ cups instant couscous

1 tablespoon extra-virgin olive oil

1¾ cups vegetable stock, hot

finely grated zest 1 lemon

1 clove garlic, crushed

1 teaspoon cumin seeds, lightly toasted

1 teaspoon ground cumin

400-gram tin black lentils, drained and rinsed

¼ cup finely chopped parsley

¼ cup purchased dukkah

1/3 cup pine nuts, toasted

2 tablespoons each toasted sunflower seeds and pumpkin seeds

⅔ cup marinated feta, drained

METHOD

Carrots: Preheat the oven to 180°C fan bake.

Place the carrots on a large roasting tray and toss with a little olive oil, salt and pepper, and the cumin seeds and chilli flakes. Spread into a single layer and drizzle with the honey. Roast for 20-30 minutes, or until just tender.

COUSCOUS:
Combine the couscous, oil and hot stock in a large bowl. Cover with plastic wrap and leave for 15 minutes, then fluff up with a fork.

Toss through the lemon zest, garlic, cumin seeds, ground cumin, lentils, parsley and half each of the dukkah, pine nuts and toasted seeds. Tip onto a large serving plate and top with the carrots, feta and remaining dukkah, nuts and seeds. Top with a drizzle of olive oil, salt and pepper.

Roasted Heirloom carrots with lemon and pinenuts

500g heirloom carrots

2tbsp olive oil

salt and pepper

sprinkle of sugar

1/4 pinenuts

1/2 lemon juice

Wash carrots and trim tops
Place carrots on an oven tray with baking paper
Drizzle with olive oil and sprinkle with salt, pepper and sugar
Roast carrots in oven 170 C for 20-25 mins
Toast 1/4 cup pinenuts in a dry pan for 3-4 mins
Add carrots to a serving dish, squeeze over the lemon juice and sprinkle toasted pinenuts

Autumn Vegie salad

2 bunches dutch carrots, trimmed

2 red onions, cut into wedges

120g mixed baby salad leaves

1 cup fresh mint leaves

1/4 cup sunflower seed and pepita mix, toasted

100g Greek feta, crumbled

Dressing

1/4 cup olive oil

2 tbsp orange juice

1 tbsp red wine vinegar

1 tbsp whole grain mustard

2 tsp brown sugar

Place carrots and onion in an oiled large roasting pan
Season with salt and pepper, toss well
Cook in 200 C oven for 20 minutes, remove
Meanwhile, make the dressing by whisking all ingredients, season with salt and pepper
Drizzle 2 tbsp of dressing over carrots and onion, toss well
Return to oven and cook for a further 20-30 minutes until glazed and tender
Cool in pan
Arrange salad leaves and mint over a serving platter
Top with carrots and onions
Sprinkle with seed mix and feta
Drizzle over remaining dressing

The big roasted Veg salad with hummus (serves 6-8)

4 medium beetroot

600g Beauregard kumara, peeled and cut into large chunks

1-2 bunches baby carrots, tops trimmed

olive oil

salt and pepper

To serve

250g hummus

Herby yoghurt and Tahini dressing

1/3 cup pistachio nuts, finely chopped

1/2 cup pomegranate arils

6 medjool dates, pitted and sliced

2 tbsps dukkah

Preheat oven to 180 C fan bake
Cook beetroot in pot of salted boiling warer for about 50 mins or until tender
When cool, peel and cut into quarters
Put the kumara and carrots on a baking try, toss with olive oil and season
Roast until tender about 25-30 mins

To serve

Spread the hummus over a large platter
layer up the beetroot, kumara and carrots and then drizzle over some of the dressing
Scatter over pistachios, pomegranate, dates and dukkah

Herb yoghurt and tahini dressing

1/2 cup Greek yoghurt

1/2 packed cup each of basil and mint leaves

2 cloves garlic, crushed

2 tbsp tahini and olive oil

2 tsps finely grated lemon zest

1 tbsp lemon juice

1 tsp maple syrup

1/2 tsp each salt and ground cumin

Blitz all the ingredients together until smooth

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Carrots

Glazed Carrots

Glazed Carrots 2

Roast Carrots and Parsnips

Glazed Carrots with Cannellini bean puree

Carrots, Asparagus, Beans with Herb butter

Miso Butter, Broad Beans, Carrots and Radishes

Carrot & Haloumi Fritters with Chickpeas & Spinach

Carrot Fries

For the Greek yogurt chive dip:

Honey fennel carrots with crispy chickpeas

Maple and Paprika Roasted Carrots

To Serve

Honey roasted Spiced Nut Crumble

Honey Roasted Spiced Nut Crumble

Caramelised vegetable medley

Roasted Carrots with Smoky Date, Honey and Mustard Butter (gf) (v)

Honey roasted baby carrots with toasted nuts and seeds

Nut Crumble

Nut crumble

To serve

AROMATIC CARROTS WITH SEEDY COUSCOUS AND DUKKAH

SERVES: 6

INGREDIENTS

CARROTS

COUSCOUS

METHOD

COUSCOUS: Combine the couscous, oil and hot stock in a large bowl. Cover with plastic wrap and leave for 15 minutes, then fluff up with a fork.

Roasted Heirloom carrots with lemon and pinenuts

Autumn Vegie salad

Dressing

The big roasted Veg salad with hummus (serves 6-8)

To serve

Herb yoghurt and tahini dressing

COUSCOUS:
Combine the couscous, oil and hot stock in a large bowl. Cover with plastic wrap and leave for 15 minutes, then fluff up with a fork.