Roasted purple carrots with pesto & hemp seeds (Ve)

Vegetarian , Vegan


  • 1kg purple carrots (Ettrick Gardens)
  • 2 tablespoons coconut oil olive oil
  • Salt and black pepper
  • 2 tablespoons pesto -see recipe below


Vegan Pesto

·         ½ cup of nuts -I like walnuts or almonds (suggested vendor Ettrick Gardens for walnuts)   

  • 1 ½ cups fresh herbs like parsley, basil, or coriander (suggested vendors Janefield Hydroponics or Stonehurst Mushrooms)
  • 1/3 cup olive oil (Dunford Grove)
  • ½ clove of fresh garlic
  • Juice of 1 lemon
  • Salt & pepper to taste
  • 1 tablespoon nutritional yeast (optional)

garnish -hemp seeds



  1. Preheat the oven to 180 degrees and line a baking tray with baking paper.
  2. Place carrots in the sink and cover with cold water. Scrub with a vegetable brush.
  3. Place the cleaned carrots in the baking dish and season generously with salt and pepper.
  4. Bake for 1 hour 10mins.
  5. Allow to cool slightly.
  6. Toss with the pesto, plate, top with hemp seeds and serve immediately.

Vegan Pesto: Add all ingredients all to the food processor and blitz to the desired consistency. I like to use the pulse function for a rougher chop. Place in a jar in the fridge.



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