Roasted Carrots with Walnut Purée & Smoked Extra Virgin Olive Oil

Cle Ann, Serves 2



Good handful carrots

Drizzle Mount Zero smoked EVOO

Splash maple syrup

Mount Zero pink lake salt

1 cup Australian walnuts

Spoon-full Mount Zero Egyptian dukkah


Preheat oven to 220 degrees celsius. Line a baking tray with baking paper. 

Place carrots onto the tray, add a generous drizzle of smoked evoo and maple syrup. Season with a generous grind of salt, toss to coat using your hands and spread them out evenly on the tray. Place in preheated oven and roast until carrots are cooked and golden, about 30 minutes. Cut carrots in half if you wish to reduce the time in the oven.

On another tray, place walnuts on an even layer, roast for 7 minutes. Remove and set aside to cool. Place in a food processor with a grind of salt, blend to a crumb. Add enough warm water, a drizzle at a time, until its a puree consistency (about a quarter of a cup).  

Spoon walnut puree onto serving plate, top with carrots, dukkah and finish with a very generous drizzle of smoky EVOO.

Roasting the carrots with smokey evoo fills the kitchen with the aroma of cooking over a campfire fueled by paperbark.

Recipe Ingredients from the Mount Zero Range