Last Wednesday was Dietitians Day. Ok, so we’re running a little late, but to make it up to you here are some delicious recipes from our own dietitian, Ebony. She is looking to inspire you to get more veggies on your plate!

Through the week we’ll be sharing four simple recipes to spice up some family basics, peas, carrots, and cauliflower.

 

ROASTED SPICED CARROTS

INGREDIENTS

700g carrots, peeled

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon ground fennel seed

1/4 teaspoon salt

1 tablespoon vegetable oil

Method

  1. Preheat oven to 220°c and line a baking tray with parchment paper.
  2. In a small bowl, mix together paprika, cumin, fennel seeds, salt, oil. Toss carrots in spice/oil mixture.
  3. Lay carrots in one layer on the baking tray. Roast carrots for 20-25 minutes until the carrots are tender but still have a firm texture.