Tamari and Ginger Roasted Coloured Carrots and Pak Choy

Vegan , Vegetarian


  • 10 coloured carrots (Caithness Farms)
  • 2 pak choy (Oamaru Organics)
  • Olive oil (Dunford Grove)
  • ¼ cup tamari
  • 1 TBS grated fresh ginger
  • Chili flakes and sesame seeds to garnish - optional


  1. Peel the coloured carrots leaving the ends on , then cut them in half lengthways.
  2. Half the pak choy. Place alongside the carrots in the lined roasting dish.
  3. Line a roasting dish and preheat the oven to 180 degrees c.
  4. Drizzle the vegetables with olive oil.
  5. Combine the tamari and ginger and using a pastry brush, coat the vegetables.
  6. Place in the oven and roast for 20 minutes.
  7. Remove from the oven, turn the vegetables and coat again with the remainder of the tamari ginger mix.
  8. Bake for a further 5 minutes and remove the pak choy.
  9. Return the carrots for a further 10 minutes, or until soft all the way through.
  10. Top with sesame seeds and chili flakes.
  11. Enjoy!


Signup for our newsletter!