Cinnamon & Black Sesame Roasted Carrots
We all need some "comfy" when the weather cools down. A snugly jumper, cups of tea and of course deliciously warming foods. The new season vegetables are in and what better way to celebrate this than warm roasted veggies! This recipe is super easy and a fun new take on roasted veg. A great addition to your Sunday roast lunch instead of potato or sweet potato, or teamed with your lunch greens and grilled chicken. It even works as an afternoon snack with a tablespoon of hummus!
Here's a quick comparison between carrots, potato and sweet potato. You can see that carrots are a lot lower in calories and carbohydrates, but still very high in fibre.
Carrot 100g
Potato 100g
Sweet Potato 100g
Kilojoules
171
322
360
Calories
41
77
86
Carbohydrate
10g
17g
20g
Dietary fibre
2.8g
2.2g
3g
Ingredients:
2 large bunches of baby carrots 2 tablespoons macadamia oil (or olive oil) 1½ tablespoons ground cinnamon 2 tablespoons black sesame seeds 2 tablespoons honey ½ cup macadamia nuts (raw unsalted) ½ teaspoon chili powder
Method:
1. Preheat oven to 200 degrees Celsius 2. Combine the carrots with macadamia oil, cinnamon and sesame seeds
3. Place onto roasting tray lined with baking paper 4. Drizzle the honey evenly over all the carrots and place into the oven 5. Roast carrots for 30-40 minutes or until golden and crunchy
6. Roughly chop the macadamia nuts and combine with the chili powder 7. Place warm carrots onto serving plate and top with macadamia nut mixture
Enjoy!
Oh! And this will be a super duper addition to my Bountiful Lunch Plate recipe! Why not make a big batch of these carrots for the week and add them to your lunches as you go? Leading a healthy lifestyle and achieving your nutrition goals is all about being organised and prepared. Upload your photos on instagram and tag me @notyourtypicaldietitian or share it with me on facebook - here!