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Roasted Carrots with Polenta

A simple and fragrant recipe for any season.

Course Main
Cuisine Mediterranean
Keyword Gluten Free, Plant-based, Vegan
Prep Time 5 minutes
Cook Time 40 minutes
Servings 2
Author silviafooding

Ingredients

  • 1 kg carrots
  • 1 tbsp coconut oil
  • 1 tbsp fresh thyme
  • 1 tbsp lime juice
  • 1 tsp lavender flowers
  • a little bit balsamic vinegar
  • 1 tsp hemp seeds
  • 1 /2 tsp black pepper
  • 1 dash salt
  • 1 handful hazelnuts (roasted)
  • 1/2 cup polenta
  • 1/2 glass oat milk

Instructions

  1. Preheat the oven at 250ºC

  2. Bake the carrots with the coconut oil and salt.

  3. When they are golden brown, take out of the oven.

  4. Add the herbs, the spices, lime juice and vinegar. It's better if you have a vaporizer for the vinegar.

  5. Cook the polenta in hot water and take it out of the heat after one minute.

  6. Add the oat milk and salt. Let it sit for a minute or two.

  7. Serve the carrots on top of the polenta, add the hemp seeds and chopped hazelnuts.

Recipe Notes

If you don't have coconut oil, use olive oil.

Lavender flowers are amazing in this recipe, but if you don't have try rosemary.