Roasted Baby Carrot and Red Onion with Black Rice

Vegetarian , Vegan


  • 1 bunch baby carrot with greens (Caithness Farm)
  • 4 red onions with greens (Oamaru Organics)
  • ¼ cup (melted) coconut or olive oil
  • 2 cups cooked black rice – cook per packet instructions
  • 2 lemons
  • 1 tablespoon cumin seeds
  • 2 cloves garlic
  • Salt and pepper


  1. Preheat the oven to 180 degrees celsius.
  2. Remove the greens from the carrots and set aside.
  3. Wash the carrots and cut in half, place in a roasting dish.
  4. Remove the greens from the onions and set aside.
  5. Cut the onions into quarters and place in the roasting dish along with the carrots.
  6. Peel and crush the garlic and combine with the oil and cumin seeds. Pour over the vegetables and coat well.
  7. Season with salt and pepper and roast for 30 minutes or until soft and beginning to brown.
  8. While they roast finely slice the onion greens, and the carrot greens.
  9. In a large bowl, combine the carrot and onion greens along with the cooked rice, juice of 2 lemons, and a generous hit of salt and pepper.
  10. Once roasted, add the vegetables to the rice and stir to combine.
  11. Serve warm.


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