Cumin-Roasted Carrots with Pesto Drizzle
MARKET BOX RECIPES

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.

CHEF’S TIP:   

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.