Roasted Carrots with Dukkah

We often remember to roast kumara and potato, but the trusty carrot is often forgotten. Even less popular is the parsnip, which is super sweet when roasted and incredibly tasty.

This recipe comes from my favourite vegetarian food blog - Green Kitchen Stories.

Roasted Carrots with Dukkah

Serves 6

Ingredients:

• 8 large carrots

• 2 large parsnip (optional)

• 4 onions

• 2T olive oil

• 1T maple syrup

• Sea salt and black pepper

Directions:

1. Preheat the oven to 200°C.

2. Scrub the carrots and parsnip under water and trim off the tops. Cut the carrots and parsnip lengthwise if they are thick (and keep thin carrots whole).

3. Place on a baking tray.

4. Peel off the outer layer of the onion and trim the top off. Cut into large chunks. Place on the baking tray next to the carrots.

5. Stir together oil, maple, salt and pepper and drizzle over the vegetables, toss to cover.

6. Bake in the oven for 15-20 minutes or until tender.

7. Sprinkle with dukkah. Check out our recipe here.