roast carrots

Warm Moroccan roasted carrot and chick pea salad

Serves: 4 | Preparation Time: 20 min


  • 800g kg large carrots, peeled, cut into 1cm-thick slices diagonally
  • 65ml (1/2 cup) olive oil
  • 1 tsp cumin seeds
  • 2 tsp dried chilli flakes
  • 2 tsp caraway seeds
  • 2 tbsp brown sugar
  • 1 x 400g cans chickpeas, rinsed, drained
  • The juice of one fresh lemon.
  • 1 bunch mint, leaves picked, washed, dried, torn


Preheat oven to 190°C. Place the carrot, oil and sugar in a large bowl and toss to coat.
Place half the carrot, in a single layer, in a large roasting pan. Roast in oven for 20 minutes. Sprinkle with half the cumin, chilli & caraway.
Turn and cook for a further 20-25 minutes or until the carrot is tender and golden. Transfer to a large bowl.
Repeat with remaining carrot and spices.

Season with salt and pepper. Add the chickpeas, lemon juice and mint, and toss until well combined. Serve immediately.


Balsamic roasted Dutch carrots & onions

Serves: 4 | Preparation Time: 40 min


  • 1 bunches baby (Dutch) carrots, scrubbed, ends trimmed to 3cm
  • 2onions, peeled, quartered
  • 1 tbs extra virgin olive oil
  • 20g (1/4 cup, lightly packed) brown sugar
  • 1 tbs balsamic vinegar


Preheat oven to 190°C. Line a large roasting pan with non-stick baking paper. Place the carrots, onion and oil in a large bowl and gently toss until well coated. Arrange carrots and onion, in a single layer, in the lined pan. Roast in oven for 20 minutes or until tender. Sprinkle over the sugar and vinegar and gently toss to coat. Roast for a further 25-30 minutes or until vegetables are tender and caramelised. Season with salt and pepper to serve.