Oven Roasted Caramelised Carrots on Lemon Bean Dip with fresh Dill

Stories that are told through food and recipes

Hello friends,

Today we would like to share this delicious oven-roasted carrot recipe with you. It is simple, easy to make, and works great as a main with some grains or as a side dish! For meal prep, you can make a big batch of the bean hummus and use it throughout the week.

We love carrots, they are an incredible source of vitamin A, which is great for your eyes, full of fiber, and naturally sweet, making them perfect for any meal!

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INGREDIENTS for 4 people

For the Carrots:

• 6–8 medium carrots, peeled and cut into sticks

• 3-4 tbsp olive oil

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1 tbsp maple syrup or any syrup

• a pinch of cinnamon and a pinch of cumin

For the Bean Dip:

• 1 can (400 g) white beans or chickpeas, drained and rinsed

• 2 tbsp olive oil

• 1 garlic clove, minced

• 1–2 tsp lemon juice or white vinegar

• 1/2 tsp smoked paprika (optional)

• 3 tbsp white tahini

• Salt and pepper to taste

• Optional: 1 tsp maple syrup

• some water

For Garnish:

• Fresh dill, chopped

• A drizzle of olive oil

• For vegetarian: feta cheese

• Optional: roasted nuts for extra crunch

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HOW TO MAKE IT

1. Roast the Carrots:

1. Preheat your oven to 200°C (400°F).

2. Toss the carrots with olive oil, salt, pepper, and honey/maple syrup if using.

3. Spread them in a single layer on a baking sheet.

4. Roast for 20–25 minutes, turning halfway, until tender and caramelized.

2. Make the Bean Dip:

1. In a food processor, combine beans, olive oil, garlic, lemon juice, paprika, salt, and pepper.

2. Blend until smooth and creamy.

3. Taste and adjust seasoning as needed.

3. Assemble the Dish:

1. Spread a generous layer of bean dip on a serving plate.

2. Arrange the roasted carrots on top.

3. Sprinkle with fresh dill and drizzle with a little olive oil.

4. Serve warm with grains, bread, or as a standalone snack.

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TIPS & VARIATIONS

• Swap carrots for other root vegetables like parsnips or beetroot.

• Add a sprinkle of toasted seeds or nuts for extra texture.

• Make a bigger batch of bean dip and store in the fridge for up to 5 days for easy meal prep.

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A LITTLE NOTE

Starting next week, we are switching to a single weekly recipe post every Thursday. Free subscribers will see the first recipe, and paid subscribers will get the full seasonal menu each week.

Enjoy this colorful, flavorful, and healthy dish that is as versatile as it is delicious!

With love,
Sophia & Frederik
XX Studio Citron