I know, a carrot post in the middle of summer is weird. But they’re still readily available and these are the kind of carrots that only need 20- 30 minutes in the oven and they’re done. Quick cook times are what I’m here for (says the girl who made slow roasted lamb last week…).

These are super simple to make with minimal ingredients and the most basic of steps. perfect served as part of a vegetarian mezze or share spread on the table or as a side with grilled meat or fish.

I served them at the Essential Beings Retreat along side stuffed whole roasted snapper and it was a dream. A little bit of tahini drizzled over the top pairs so beautifully with the paprika spice and sweet carrots. So good.

I’m travelling at the moment so I’m keeping this brief so I can get back to fun relaxo times!

Serves 4 as a side

Ingredients

500g dutch carrots with the green tops attached, trimmed and washed well.

2 tsps smoked Paprika

1 Tbs extra version olive oil

1 tsp cumin seeds

To serve: 1 Tbs tahini, flat leaf parsley

Directions

Preheat oven to 220 degrees. Cut any large carrots in half so non are bigger than 1.5cm in diameter.

Line a tray with baking paper.

Toss carrots with the spices and olive oil. Season with a pinch of salt and spread in a single layer on your tray. Roast in the preheated oven for 20 minutes. They should have some colour but retain a little bite.

Serve drizzled with tahini and sprinkled in parsley.

HH. x