Life Food & Drink

Wednesday 23 January 2019

Indy Power: Let's go nuts!

Roasted carrots with almond butter lime
Roasted carrots with almond butter lime
Indy Power

Indy Power

The secret to these zingy and moreish roasted carrots? Almond butter...

Roasted Carrots with Almond Butter, Lime & Chilli

These are insanely delicious. They’re inspired by a dish I had when I was in New York a few months ago and I’ve been meaning to experiment with similar flavours for ages. I really can’t describe how perfect this combination is, it’s so zingy and moreish you’ll be licking the plate. Serve them on individual plates or one for sharing.

Serves 4. Gluten free, dairy free & vegan


For the carrots:

1kg carrots

2 tbsp olive oil

1 tsp garam masala

Sea salt

Handful of almonds

For the sauce:

3 tbsp runny

almond butter

1 ½ limes, juiced

1 tbsp olive oil

2 cloves garlic, minced

½ red chili, finely chopped

Sea salt


Preheat the oven to 200˚C. Peel the carrots and chop them into halves or quarters, depending on their size. Lay them out on a roasting tray and cover evenly in the olive oil and garam masala. Toss well, sprinkle with sea salt and pop them in the oven for 30 to 40 minutes, until tender.

When the carrots are ready, set them aside to cool for a few minutes and pop the almonds in the oven while you make the sauce. Whisk together all of the sauce ingredients and a good pinch of sea salt until smooth. Take the almonds out when they’re golden, after about 4-5 minutes.

Spread the sauce out on your serving plate and pile the carrots on top. Roughly chop the almonds and sprinkle them on top before serving.


The restaurant that inspired this dish is abcV in New York. It’s inside the beautiful, most lust-inducing interiors shop ever — abc Home — so it’s worth a visit in more ways than one. The menu is plant-based with a little bit of dairy and the occasional egg (but with all options available as strictly vegan) and so creative and inspiring.


I’ve been loving using nut butters in savoury dishes lately. They’re great for thickening sauces like this one, with a subtle nutty flavour. And they’re gorgeous in dressings — I often make a spiralised cucumber salad with toasted sesames and a quick dressing made with almond butter, sesame oil and lime. They also add lovely creaminess to curries — you might remember me using cashew butter in the base of my cashew curry a few months ago. Nut butters are so versatile — so get creative and start experimenting.

Tried this recipe?

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