A great companion dish to your Sunday lunch, these oven-roasted carrots with a nut butter dressing will be quickly become a firm favourite. Pair them with quinoa for a main meal, or on their own as a starter.
Ingredients (serves 4 to 6 as a starter; 2 to 3 as a main)
8 to 10 organic carrots
2 tbsp olive oil
Pinch of salt
For the dressing:
2 tbsp Primrose’s Kitchen Raw 5 Seed Butter
Pinch of salt
1 tbsp sesame oil
Juice of half a lime
To serve:
85g quinoa
Handful coriander leaves
Handful pomegranate seeds
Sprinkle sesame seeds
Method
Preheat the oven to 200ºC/ gas mark 6. Wash the carrots and cut them in half. Then cover with the oil and salt. Bake for 35 to 40 minutes or until cooked through. While 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).
Recipe courtesy of Primrose’s Kitchen
