ROAST CARROTS WITH SALSA VERDE
Total Time
COOKS IN 35 MINS
Yield: SERVES 4
Ingredients
- 20 mixed baby carrots, scrubbed clean
- 1 tbsp olive oil
- pinch sea salt
- pinch cracked black pepper
- for the salsa verde
- handful of fresh parsley
- handful of fresh chives
- handful of fresh basil
- 3 garlic cloves, minced
- 3 tbsp capers
- 3 cocktail gherkins
- 1 tbsp mustard
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- pinch sea salt
- pinch cracked black pepper
Directions
- Preheat your oven to 180°C (350°F).
- Place the carrots onto a baking sheet and drizzle over the oil and season with salt and pepper.
- Place the carrots into the oven to roast for 20 minutes.
- While the carrots are cooking, add all the salsa verde ingredients to your blender and blitz until roughly chopped.
- When the carrots are cooked, drizzle over lashings of salsa ver de and serve.
- Any leftover salsa verde can be stored in an air tight container in the fridge for up to 5 days.
- The easiest way to scrub baby carrots is to use a scourer under running cold water.
Recipe Note
This recipe comes from Advant Garde Vegan, Gaz Oakley’s new cookbook Plants-Only Kitchen, out soon here.
