Vegan Spiced Roasted Carrots with Garlic White Bean Mash
From the book
Who doesn’t love a good roasted carrot? Here they are tossed in a sweet and spicy mixture of maple syrup and harissa before being roasted and then served dipped in a creamy white bean mash for a wonderfully tasty light lunch or snack!
|2 tbsp||maple syrup|
|2 tbsp||olive oil|
|1 tsp||harissa paste|
|grated zest of 1 lemon|
|leaves from 2 thyme sprigs|
|salt and black pepper|
|For the bean mash:|
|1 tbsp||olive oil, plus extra for drizzling|
|1||white onion, finely chopped|
|2||garlic cloves, finely chopped|
|2 x 400g||tins of cannellini beans, drained and rinsed|
|juice of ½ lemon|
|large handful of watercress|
|handful of pistachios, roughly chopped|
Scrub the carrots and place in a roasting tin, add the maple syrup, olive oil, harissa paste, lemon zest and thyme and toss everything together so the carrots are well coated. Place in the oven to roast for 30–35 minutes, depending on the size of the carrots, until golden and caramelised and soft all the way through.
While the carrots are roasting, make the bean mash. Heat 1 tablespoon of the olive oil in a pan, add the onion and garlic and cook over a medium–low heat for about 5 minutes until softened. Stir in the cannellini beans to warm through and then remove from the heat and use a potato masher to mash together with the lemon juice and a drizzle of olive oil. Blend in a food processor for a really smooth mash.
Serve the roasted carrots and bean mash with the watercress and sprinkled with the pistachios.