Skin loves carrots. Packed with antioxidants for damage protection, they hydrate, even out skin tone and immunise against the sun - yes, even in colder months. This recipe was born of a lengthy Skype call with Sigourney about a particularly air-mile-worthy carrot dish served at restaurant ABC in New York. In food-pornographic detail, Sigourney described carrots roasted in the pan with oranges and lemons. I guess the idea kind of captivated me.
As with all my recipes, I hope there’s to be scope to make it work for you. I’ll include dairy-free, gluten-free and vegan options where possible, as well as little ways to make things more filling.
Oh, and I’ll be sharing two of my favourite food accessories, which can be made all on their ownsome: Tahini Yoghurt Dressing and Tamari-toasted Pumpkin Seeds.
They also love carrots.
For the roasted carrots:
1kg Carrots – scrubbed or peeled
4 tbsp Coconut Oil (melted)
1 tbsp Cumin Seeds
3 large Garlic Cloves - crushed
1 tbsp Sea Salt
2 whole Oranges – quartered, peel on
1 lemon – quartered, peel on
1 tbsp Olive Oil
Extra Cumin Seeds
1 small bunch of Fresh Mint
400g tinned or freshly cooked Chickpeas
For the Tahini Yoghurt Dressing:
3 tbsp of plain Greek Yoghurt or Coconut Milk/Yoghurt
3 tbsp boiling Water
1⁄2 tsp Vegetable Bouillon (or 1⁄4 of a veg stock cube)
2 tbsp Tahini
1⁄4 tsp Paprika
For the Tamari-toasted Pumpkin Seeds:
1/3 cup of Pumpkin Seeds
4-5 dashes of Tamari or Soy sauce
Start with the carrots...
Pre-heat the oven to 180 degrees Celsius.
Halve the carrots, quarter the large ones, to make a uniform size.
Mix the melted coconut oil, cumin seeds, garlic and sea salt in a large bowl. Toss the carrots in the mixture to coat.
Lay the carrots in a single layer over 2 baking trays
Top with the quartered citrus fruit (flesh side down)
Roast for 40-50 minutes, or until the carrots have softened. Adding a little more coconut or olive oil if they begin to dry out.
Remove from the oven and leave to cool to room temperature. Once they’re no longer searingly hot, squeeze some of the juices of the roasted oranges over the carrots.
Toast the seeds...
On a moderately high heat, layer the pumpkin seeds on a dry frying pan. After about 6 minutes, they’ll start to crackle and pop. Let them do their dance for one minute, agitating the pan. Then, turn off the heat and immediately add 4-5 dashes of tamari/ soy sauce. (It’ll be steamy and a bit dramatic.) Shake the pan to spread the sauce. Set aside and allow to cool and dry.
These seeds are the cornerstone of my salad-loving life. Perfect for a snack, as crunch on salads and stir-fries, or on top of avocado toast with a little cayenne pepper. Make extra and keep them in a jar.
Make the dressing...
By whisking 3 tbsp boiling water, vegetable bouillon powder or stock cube, and tahini with a fork until smooth Add the yoghurt or coconut milk and the juice of your roasted lemon. You want something pourable, so add more water if necessary.
This dressing (with fresh lemon) is amazing with quinoa tabbouleh, on wraps, or drizzled over roasted vegetables with some pomegranate seeds.
Pick the mint and chop the leaves.
Make it meal.
By adding 400g of chickpeas (See picture). I like to sauté the tinned ones briefly in olive oil, cumin seeds and a clove of crushed garlic to freshen them up.
Combine the room temperature carrots with chickpeas (if using) and chopped mint, as well a few extra cumin seeds. Lay out on a big platter, drizzle with tahini dressing a liberal sprinkling if tamari-toasted pumpkin seeds.
Story and photography by Josie Taylor.