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  • Writer's pictureSarah Brosnahan

Seasonal Eats: Carrots

The winter months are here and bring with them an abundance of carrots!


Carrots are believed to originate in Persia. They get their vibrant orange colour from the beta-carotene they contain, which is an antioxidant that the body converts into vitamin A. Great value for money and incredibly versatile, carrots can be used to bulk up winter soups, roasted, used in baking or to create fresh salads or juice.


Roasting is a quick and delicious way to use up an abundance of carrots and this simple recipe turns the humble carrot into a taste sensation.


6 large / 8 medium carrots (cut into long sticks)

2 tablespoons of olive oil

1 tablespoons of sesame oil

2 tablespoon of honey

1 tablespoon of soy sauce or tamari

2 tablespoons of sesame seeds

Salt and pepper to season


Peel carrots and cut them lengthwise into sticks. In a small bowl mix olive oil, sesame oil honey and soy sauce until well combined. Place carrots in a non-stick baking tray. Pour over the oil and honey mixture and toss until well coated. Season with salt and pepper. Cook at 180°C on fan bake for around 20-30 mins (tossing around 15 mins) or until golden. Sprinkle with sesame seeds to serve and enjoy!






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