This series is all about simple sides – those meals that are ‘set and forget. I’ve arrived back safe and sound an exhausted from ProBlogger and after hefty serves of vegetables. The food at the conference was fantastic, thank you Royal Pines, but having my brain switched on for 10 hours a day thinking, reflecting and dreaming at the same time has left me ex-hau-sted and ready to re-fuel.
Today I am sharing a humble veg side that can make a meal that touch more special. These delicious tender roast carrots can please anyone, even those who aren’t the biggest vegetable fans (however I think carrots are universally liked.. shout out if you don’t like them?)
Something magical happens when carrots are roasted and they start to get some colour and the skin starts to caramelise, and the flavours of this meal are brought out by the salt and slow roasted rice malt syrup.
This recipe is really simple and a perfect side to any dish during winter. Roast lamb, baked salmon or some veggie patties would perfectly compliment these carrots. You could, however, eat them el solo like I did. No shame.
Sweet and salty carrots with a dusting of herbs, sea salt and a punchy wholegrain mustard yoghurt will have your guests reaching for more, guaranteed. Let’s get to it.
Whats a simple side you love to add to a meal?
Have a wonderful day, Bec x
- 1 bunch dutch/baby carrots, washed
- Tinfoil/aluminium foil
- Olive oil
- Large Pinch Cumin
- Tbsp rice malt syrup/honey
- ¼ cup pepitas (sunflower kernels)
- Large pinch salt
- 1/3 cup greek yoghurt
- tablespoon wholegrain mustard (or Dijon)
- squeeze of lemon juice (teaspoon)
- pinch of paprika
- finely chopped parsley to garnish
- Pre-heat oven to 180 deg cel
- Thoroughly wash the carrots and lay in a flat baking tray. Wrap the green tops securely in tinfoil so they don’t burn (if you want to keep them on – if not, disregard).
- Drizzle olive oil, salt and the cumin on the carrots and roast for 25 minutes until they start to become soft and tender.
- Remove from oven, brush with the rice malt syrup/honey, pepitas, more salt, pepper and olive oil and roast for another 10-15 minutes until caramelised and tender.
- Whilst carrots are roasting, combine the yoghurt, mustard, lemon juice, paprika and keep aside in fridge until ready.
- Finely chop the parsley and once carrots are done, remove the tinfoil, season with a drizzle of olive oil and garnish with parsley and the yoghurt sauce. Serve and enjoy.