Rediscover the humble carrot as a star vegetable with this simple yet flavourful recipe. Often overlooked and underestimated, roasted carrots can truly shine with their vibrant colour and rich taste. Not only are they a local and sustainable option, perfect for winter storage, but they also offer a plethora of health benefits.

Packed with nutrients like vitamin K, potassium, and beta carotene, which converts to vitamin A in the body, these underground gems are not only good for your eyes but also provide slow-release carbohydrates for sustained energy levels without the dreaded spikes.

For a delightful twist, I've slow-roasted these carrots with a blend of cumin, garlic, and thyme, enhancing their natural sweetness and adding a depth of flavor. Served atop Houriya, a tantalising carrot dip infused with paprika, chili, honey, and vinegar, and finished with a drizzle of olive oil, this dish becomes a delightful addition to any mezze spread.

Pair it with protein-rich foods and a fresh salad for a well-balanced meal that's as nourishing as it is delicious. Let these roasted carrots take center stage and elevate your dining experience with their undeniable charm and flavour.

For the houriya

Ingredients;

• 400 g carrots topped and tailed but not peeled

• 3 cm thumb size knob root ginger

• 1 plump clove of garlic

• 1 tsp rose harissa

• ¼ tsp sea salt

• 1 tsp honey

• 1 lemon juiced

• 2 tbsp extra virgin olive oil

Instructions;

• Roughly chop the carrots and simmer in a pan with just enough water to cover. As soon as they’re cooked remove from the heat and drain. Keep the water.

• Blitz everything but the olive oil in a food processor or blender until you have a paste. Or for a chunkier texture, simply mash with a fork.

• Add the olive oil and whizz again until everything is well incorporated and you have a smooth dip.

• If the mixture is a bit too thick, add some of the carrot cooking water.

• Spoon into a bowl and top with any of the options listed below plus roasted carrots (recipe below).

Notes;

Can be kept in the fridge for four days. Serve at room temperature and give a good stir before using.

Top with any of the following:

• a drizzle of extra virgin olive oil

• a teaspoon of capers

• chopped olives

• crumbled feta cheese

• chopped boiled eggs

• finely chopped parsley

• finely chopped coriander leaves (cilantro)

• pine nuts

• a sprinkling of sesame seeds

For the roasted carrots

Ingredients;

2 tablespoons coriander seeds

2 tablespoons cumin seeds

Handful of fresh thyme sprigs

450gms carrots, peeled and cut into 4x1/2-inch sticks

3 tablespoons coconut oil, melted

8 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

Chopped fresh coriander, optional

Directions;

Preheat oven to 400°. In a dry small pan, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.

Place carrots in a large bowl. Add coconut oil, garlic, salt, pepper and spices; toss to coat. Divide carrots between two 15x10x1-in. baking pans, spreading evenly.

Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway through cooking. Sprinkle with coriander if desired.

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