Roasted Carrots and Asparagus
Turn your oven on to about 200-220 degrees.
I like to use organic carrots here then there is no need to peel them. Cut your carrots in half length ways and then in half again. Lay them out on a big roasting tin. Drizzle with rice bran oil (or what ever oil you prefer, coconut is also good here), sprinkle with ras el hanout or harissa powder (which ever you have in the cupboard) and then turn everything over together so the carrots are well coated. Sprinkle with salt and pop in a hot oven for about 20-30 minutes until they start to soften and catch colour round the edges.
Meanwhile cut the wooden part of the asparagus off. Add the asparagus spears on top of the carrots after they have had the 20-30 minutes head start. Sprinkle with more of the herbs from earlier or Zatar or toasted cumin seeds and a drizzle more oil. Add the tray back in for another 12-15 minutes or so but keep any eye out as you don't want to over cook the asparagus.
If you fancy grating some parmesan over the top then add that at the end of cooking and give the veggies another few minutes in the oven to brown the cheese. For a vegan option you could sprinkle over the nutritional yeast flakes before serving if you prefer them (that's what I was going to do but I forgot !).
Once they are all cooked, lay them out on a platter with a big squeeze of lemon juice. They are delicious hot/tepid or cold and taste even better the next day as left overs so you could make them ahead of time if you prefer.
Ingredients
Directions
Turn your oven on to about 200-220 degrees.
I like to use organic carrots here then there is no need to peel them. Cut your carrots in half length ways and then in half again. Lay them out on a big roasting tin. Drizzle with rice bran oil (or what ever oil you prefer, coconut is also good here), sprinkle with ras el hanout or harissa powder (which ever you have in the cupboard) and then turn everything over together so the carrots are well coated. Sprinkle with salt and pop in a hot oven for about 20-30 minutes until they start to soften and catch colour round the edges.
Meanwhile cut the wooden part of the asparagus off. Add the asparagus spears on top of the carrots after they have had the 20-30 minutes head start. Sprinkle with more of the herbs from earlier or Zatar or toasted cumin seeds and a drizzle more oil. Add the tray back in for another 12-15 minutes or so but keep any eye out as you don't want to over cook the asparagus.
If you fancy grating some parmesan over the top then add that at the end of cooking and give the veggies another few minutes in the oven to brown the cheese. For a vegan option you could sprinkle over the nutritional yeast flakes before serving if you prefer them (that's what I was going to do but I forgot !).
Once they are all cooked, lay them out on a platter with a big squeeze of lemon juice. They are delicious hot/tepid or cold and taste even better the next day as left overs so you could make them ahead of time if you prefer.