Sometimes the simplest sides are the ones that make the plate feel complete.
These roasted baby carrots are quick, colourful and full of flavour. The honey brings sweetness, the smoked paprika adds warmth, and serving them on a smear of hummus gives the dish a creamy base.
They are perfect alongside Moroccan Oxtail, but they also work beautifully with grilled meats, roast chicken, lamb, couscous dishes or shared platters.
This is exactly what “A Bit on the Side” is about — simple ideas that help make the main meal shine.
4 portions as a side
Ninja Bake/Roast mode
500 g baby carrots
Olive oil
Olsson’s Sea Salt, to season
Spice Lab Mélange of Peppercorns, to season
1 tablespoon honey
1 teaspoon Spice Lab Smoked Paprika
Hummus, to serve
Sesame seeds, to garnish
Wash the baby carrots, then top and tail them.
Do not peel the carrots. Leaving the skin on adds fibre to the diet and also keeps more of the carrot’s natural character.
Rub the carrots with olive oil.
Season with Olsson’s Sea Salt and Spice Lab Mélange of Peppercorns.
Add the honey and Spice Lab Smoked Paprika, then toss well so the carrots are evenly coated.
Place into the Ninja and cook on Bake/Roast mode at 185°C for approximately 15 minutes, or until tender.
To serve, place a smear of hummus on the plate.
Place the roasted carrots on top and garnish with sesame seeds.
Do not peel the carrots. Giving them a good wash is enough, and keeping the skin on adds extra fibre.
Try to keep the carrots a similar size so they roast evenly.
The honey helps with colour and sweetness, but keep an eye on them towards the end of cooking so they do not catch.
The hummus turns this from a simple roasted vegetable into a more complete side dish. It adds creaminess and gives the carrots something to sit on.
Serve with Moroccan Oxtail, lamb dishes, grilled chicken, roast meats, couscous, rice dishes or as part of a shared mezze-style plate.
A good side dish does not need to be complicated.
These roasted baby carrots are simple, colourful and practical, but the honey, smoked paprika, hummus and sesame seeds give them enough flavour and texture to hold their own on the plate.