Roasted Carrots & Peas

great dinner party fare

great dinner party fare

Yotam Ottolenghi and I have a history.

I’ve never met the guy but I’ve sampled so many of his recipes that I feel we have a connection. A connection based on trust and respect.

A whole lot of trust, in fact, because often his recipes leave me scratching my head in wonderment, thinking: “That can’t possibly go with that.”

But it’s Yotam, and he’s a genius so I scan the list of ingredients, quickly read the notes, take a deep breath and dive in.

Take this dish for example. At first glance it’s a simple side. Not so. This has all kinds of flavours in the mix, from maple syrup to thyme, tarragon and orange zest.

Veggies are rarely this fancy in my house but once in a while I like to make the effort – and when that happens Yotam is my go-to guy.

Roasted Carrots & Peas (serves 2-3)

*adapted from Yotam Ottolenghi

  • 3 large carrots, peeled and cut into batons
  • 1/2 cup green peas (if you’re using frozen like me, defrost first and heat through)
  • 2 tbsps extra virgin olive oil
  • 1/2 tsp caraway seeds, lightly toasted
  • 1/2 tsp cumin seeds, lightly toasted
  • 1 tsp maple syrup
  • 1 tbsp thyme leaves
  • 1 tsp lemon juice
  • 1 tsp orange zest
  • 1/2 tsp tarragon
  • handful pea shoots
  1. Toss the carrots in a tbsp of oil, cumin seeds, caraway seeds, thyme and maple syrup. Season well with salt and pepper.
  2. Transfer the carrots onto a baking tray or casserole dish and bake at 400 for 25 minutes.
  3. Remove and transfer to a mixing bowl. Add the peas, lemon juice, tbsp oil, orange zest and tarragon. Stir through to combine then serve with pea shoots on top.

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