Cumin-Roasted Carrots with Pesto Drizzle

Cumin-Roasted Carrots with Pesto Drizzle

Super quick, easy and ultra-tasty carrots – Mediterranean style!

  • Preheat the oven to 200°C.
  • Peel and quarter the carrots lengthways. Place them on a baking tray, and toss with some olive oil and cumin seeds. Season well, adding a drizzle of maple or honey for sweetness, and place in the  oven for a final 30-40 minutes until soft and golden.
  • Toast some sunflower seeds (or your preferred seed)in a dry pan over medium heat until lightly golden.
  • Spoon some pesto onto a plate, place the roasted cumin carrots on top, and scatter with some sunflower seeds and coriander. You can serve this at room temperature, though it is  preferred slightly warm.


To turn this into a lovely salad, shred some gem lettuce and finely slice some cabbage. Toss together with some lemon juice, olive oil and salt (or your favourite salad dressing) and serve as a base to your creation.