Spiced Roasted Carrots w Flatbreads

PREP TIME: 15mins


Showing the humble carrot some love here! Sweet roasted carrots, crunchy seeds, warming spices wrapped in a flatbread. Heaven! Carrots with their star food profile are really good for us, in order to get all the health benefits choose organic carrots, they are cheap and plentiful.

Serving Suggestion:

This is sunshine food and would be a lovely starter.

Spice yogurt and some crumbled feta would be lovely.



What you'll need:

A blender for a super smooth puree (a fork will do too)


  • 600g large bunched carrots, halved (skin on or off your choice)
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 4 garlic cloves, finely sliced
  • 1 good pinch chilli flakes
  • 3 tablespoons pumpkin seeds
  • 3 tablespoons sunflower seeds
  • 1/4 cup good olive oil
  • woody herb (rosemary, thyme works well)
  • salt & pepper


  • 250g white bread flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried yeast
  • 1 tablespoon olive oil
  • 150ml hand hot water

Garnish: dill, coriander, pea shoots


  1. To make the flatbreads see recipe 
  2. Preheat oven 180c
  3. Place coriander, cumin and fennel seeds in a small dry pan toast for 1-2min, until fragrant, tip into a mortar & pestle and grind until fine.
  4. In a large roasting tin, add the carrots, garlic, crushed seeds, chilli, pumpkin & sunflower seeds, olive oil, rosemary, mix with your hands to coat, season well. Roast 45 minutes, stirring a few times, until all carrots are tender.
  5. Remove the stalks from the herbs, and place about 2/3rds of carrots and seeds in a blender and blend with some warm roasting oil until a chunky puree, I like chunky, if you prefer a smooth texture add hot veggie stock a few tablespoons at a time. You can also use a fork instead of a food processor. Season well with salt & pepper.
  6.  To serve, spoon some puree over each warm flatbread, topped with roasted carrots, seeds and a drizzle of oil.
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