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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!

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400g carrots (unpeeled)
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
To serve:
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.

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