Maple Roasted Carrots with Nodding Top Sauce

Im excited to share this recipe from my new book From the Wild due out in September.

Maple Roasted Carrots with Nodding Top Sauce 

(50 minutes, serves 2-4) 

Nodding tops and sweet carrots with a tangy sauce are a great combination for a real carroty punch. It’s a simple way to boost your use of wild greens and get all the liver protective benefits of the nodding tops as well as the beta-carotene from the carrots which is beneficial for the eyes, skin and immune system. But at the end of the day, health benefits aside, it’s just plain yummy! 

Ingredients 

1 bunch of baby carrots (10-15 carrots) 

2 tablespoons of maple syrup 

2 tablespoons of olive oil 

¼ tsp salt 

Method 

Put the oven on to 200 °C. 

Remove the green leafy carrot tops and lay the carrots on a baking tray. 

Drizzle the maple syrup and olive oil over the carrots and sprinkle with salt. 

Place in the oven and bake at 200 °C for 30-40 minutes until soft and tender, turning the carrots every 10-15 minutes. 

Nodding Top Sauce 

Ingredients 

1 cup of fresh, lightly packed nodding top leaves and stems 

2 dessertspoons of hulled tahini 

1/2 lemon, juiced 

2 tablespoons of maple syrup 

¼ teaspoon of salt 

¼ cup of hot water 

Method 

Wash the nodding top and put it in a blender. 

Add all the other ingredients and blend for 2 minutes, stopping to scrape down the sides, until it forms a nice smooth green sauce. You might find it easier to put it in a jug and blend it with a stick blender. 

Taste and adjust any flavours as needed. 

Drizzle over the maple carrots before serving or serve on the side. 

I would like to acknowledge the Kabbi Kabbi/Gubbi Gubbi peoples on who’s lands I live and work. I acknowledge that sovereignty was never ceded and pray this truth be acknowledged and respected by all who live, work and govern these lands.