An ideal veggie side dish or a little snack with a delicious dip.

Roasted Spiced Carrots with a Green Dip
Serves 4
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Prep Time
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  1. 1 kg rainbow carrots, scrubbed clean, dried & sliced lengthwise
  2. 1 tbsp olive oil
  3. 1 tsp cumin
  4. Sea salt and pepper
Green Sauce
  1. 1 avocado
  2. 20g pack flat leaf parsley 20g pack coriander
  3. 1 jalapeño chili, seeds removed
  4. 2 cloves garlic
  5. Juice of 1-2 limes
  6. 115ml cup water
  7. 115ml olive oil
  8. 1 tsp salt
  9. A large handful of pistachios
  1. Preheat the oven to 220°C / 425°F / Gas mark 7. Place the carrots in a bowl, pour over the oil, season and add the spices then toss to coat well. Line a baking tray with greaseproof paper and layer them evenly. Bake for 20-30 minutes or until you can insert a fork and they are tender and slightly charred.
Meanwhile, make the green sauce
  1. Pulse all of the green sauce ingredients – except the pistachios - in a food processor or blender until smooth.
  2. Add the pistachios and pulse until mostly smooth or if you like a little texture don’t pulse too much to achieve that.
  1. Serve as a dip, spread, or sauce - or add additional water or oil to thin the sauce for use as a dressing or a marinade.