Maple & Mustard Roast Rainbow Carrots with Herbi


  • Approx. 6 mixed rainbow carrots 
  • 1 block of Herbi
  • Pine nuts, cashews or pumpkin seeds 
  • Olive oil & sea salt 

  • Dressing Ingredients: 

  • Maple - 2 tbsp 
  • Mustard - 1 tbsp 
  • ACV - 1 tsp 
  • Salt - a large pinch 
  • Olive oil  - 1 tbsp 


Wash and peel your carrots. Chop any of the larger ones in half lengthwise and keep any thinner one’s whole. Cover in olive oil and a sprinkle of sea salt and roast in a pre-heated over for 40 minutes at 180c. 

Once your carrots are soft and well roasted, spread a thick layer of Herbi on a serving plate. Add your roasted carrots on top. Mix all your dressing ingredients together and drizzle on top of the carrots, before adding pine nuts (cashews & pumpkin seeds work well too – feel free to use what you have at hand!) and serve.