Roasted Carrots & Green Bean Salad

15 minutes + 20 minutes Serves 4 (as a side dish)


  • 600 g medium carrots, lightly peeled and cut into 4 lengthwise
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 350 g green beans, trimmed & steamed until tender
  • 1 chip of cherry tomatoes, halved
  • ½ cup fresh mint leaves, torn
  • ½ cup picked coriander leaves, chopped
  • ½ cup Fresh Life hazelnuts, toasted & roughly chopped
  • ½ cup Fresh Life pepitas
  • sour cream to dollop, optional
  • Honey dressing:
  • 1 tbsp runny honey
  • 1 tbsp cider vinegar
  • 3 tbsp olive oil
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• Preheat the oven to 200°C.

• Combine all the dressing ingredients in a small screw-top jar and shake well.

• Place the carrots on the lined tray, drizzle with oil and sprinkle over the cumin seeds. Toss to coat and place in the oven. Roast for 25-30 minutes until just tender.

• Remove carrots from the oven and place on a serving plate. Scatter around the green beans and cherry tomatoes.

• Drizzle over the dressing.

• Sprinkle with the fresh herbs, then the Fresh Life hazelnuts and pepitas.

• If using, dollop a little sour cream over the vegetables.

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