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Oven Roasted Carrots

Oven Roasted Carrots

Preparation Time:
10 minutes

Cooking Time:
30 minutes

Serves:
4-6 as a starter; 2-3 as a main

Ingredients for the carrots:

8-10 carrots
2 tbs spoons of olive oil
a pinch of salt
a sprinkle of sesame seeds (optional)
a handful of coriander leavers (optional)
handful of pomegranate seeds (optional)

Ingredients for the dressing:

2 tbs Primrose's Kitchen raw 5 seed butter
a pinch of salt
1 tbs sesame oil
juice of half a lime

Serve with (optional):

85gr of quinoa

Instructions:

Preheat the oven to 175-200C. Wash the carrots and cut them in half. Then cover with the oil and salt. Bake for 35-40 minutes or until cooked through. Whilst the carrots are in the oven, prepare the dressing by combining all the dressing ingredients. Set aside.

If serving this as a main dish with the quinoa, put the quinoa in a pot now, cover with water, add a pinch of salt and cook over a medium heat for 20 minutes or until done.

Once the carrots are done, remove them from the oven and let them cool slightly.

Drain the water from the quinoa. Serve on a plate, top with the carrots, drizzle with the dressing and added extras if using (coriander, pomegranate, sesame seeds).

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