Roasted potatoes and vegetables bring back memories of Christmas family reunions, where we gathered together by the fireplace, played board games and ate those delicious potatoes that had been roasted with fresh herbs from the garden that my grandmother had made for us. There were so good! The recipe came to be from the memories of those christmas family meals, and it’s so easy and delicious that I want to share it with you. Moreover, I find it a perfect meal/side-dish perfect for these cold days…

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Ingredients:

1kg carrots
A small handful of fresh thyme
1 teaspoon coconut oil
2 spoons lemon/lime juice
1 spoon maple syrup
2 generous pinches of sea-salt
1 pinch black pepper
100ml mineral water

For the sauce:

½ ripe avocado
½ courgette
1 handful basil leaves
1 handful spearmint leaves
1 ½ spoons white tahini
3-4 teaspoons lemon/lime juice
1 pinch salt
1 garlic clove
6-8 spoons mineral water
1 medjool date (or ½ teaspoon honey)

*I’ve used purple carrots I bought in the payeses market last week, but you can use whichever ones you have at home. But try and go for good-quality, which ensures great taste.

Preheat your oven to 200ºC. Cut off the carrot leaves and peel them (there’s no problem if you want to leave the skins on, but make sure you clean them properly). Place them on an oven tray with the lime juice, coconut oil, maple syrup, salt, pepper, and thyme. Use your hands to mix the carrots with the ingredients until they are fully coated. Add the water to the tray (this avoids the carrots sticking to the tray) and put them in the oven covered in tin foil for 30 minutes or until soft.
While the carrots are in the oven, get the sauce ready. Put all your ingredients in a blender and mix until you get a creamy consistency. Depending on the amount of courgette that you’re using, you’ll need to add more or less water.
Back to the carrots: get rid of the tin-foil and move them around a bit so as to get them a bit loose (if you see that the water has evaporated, add a little bit more). Put them back for 30 more minutes until golden. Once the carrots are perfectly roasted, crispy and smelling wonderful, serve them with a bit of your sauce on top. Enjoy!


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