Roasted Baby Carrots & White Bean Mash







Preparation Time



minutes Oven

Cooking Time

  • Roasted Carrots
  • 2 x bunches Dutch or heirloom carrots, washed, trimmed (greens reserved)
  • 1 tbsp (20 mL) olive oil
  • 3 tsp McCormick Oregano
  • 1/2 tsp McCormick Organic Ground Cinnamon
  • 2 tsp (10 mL) honey
  • salt & pepper
  • White Bean Mash
  • 2 x bunches Dutch carrot green tops, stems removed
  • 1 small garlic clove
  • 2 x 400g can white beans (cannellini), rinsed and drained
  • juice of 1/2 lemon
  • 1/2 tsp sea salt flakes
  • 2 McCormick Organic Ground Cumin
  • 1/4 cup (60 mL) olive oil, extra to drizzle
  • 2 tbsp (40 mL) hot water
  1. Pre-heat oven to 190˚C (170˚C fan-forced). In a large bowl, combine carrots, olive oil, oregano, cinnamon and honey. Season well with salt and pepper and toss to coat well.
  2. Place carrots in a single layer on a baking paper lined baking tray. Roast for approximately 30 minutes or until carrots are just tender and starting to brown.
  3. Wash the carrot greens thoroughly. These greens will have residual dirt and sandy particles. Soak the greens in a large basin filled with cold water. Then rinse them several times until water runs clean and all dirt is removed. This is essential and ensures the mash won’t be gritty.
  4. Place washed carrot greens and all other mash ingredients into the bowl of a food processor and process to a smooth consistency. If the mixture is too firm, add a little hot water, a tablespoon at a time until the desired texture is achieved.
  5. To serve, spread mash on a large platter. Top with baked carrots and finish with a drizzle of olive oil.
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