Roast Carrots Aisling Larkin TV Chef
This recipe celebrates local and seasonal produce. Taking a little time to source rainbow-coloured carrots or heirloom carrots makes this plant-based dish a winner. This dish is packed full of flavour, wholesome and very trendy and the dukkah is a subtle blend of middle eastern inspired nuts, seeds and spices. Serving the carrots with the flatbreads and herby whipped cream cheese is delightful.
Roast Carrot Salad Aisling Larkin

Glazed Heirloom Carrots with Dukkah

Gently spiced carrots, perfectly roasted and served with cool and creamy whipped cream cheese, this is the supper of autumnal dreams.
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Main Course
plant based
roast carrots
six O Clock recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4



  • 8-10 baby carrots
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 2 tsp dukkah


  • Preheat the oven to 160℃.
  • Wash the baby/heirloom carrots. Toss the carrots in olive oil and honey.
  • Line a baking sheet with parchment paper and spread out the carrots. Allow to roast for 30-40 minutes.
  • When cooked serve sprinkled with dukkah and serve warm.

Whipped Cream Cheese

  • Ingredients:
  • 200 g cream cheese
  • 1 tbsp sparkling water
  • 1 ½ tbsp fresh herbs finely chopped



  • Whip the cream cheese with an electric beater. Finely dice all the herbs. Add in the herbs and beat well again. Use your spatula to scrape down the sides as you go.
  • Add in the sparkling water. Beat again until combined.
  • Transfer into a serving dish, cover and chill for 30 minutes before serving.


  • - Spritz the griddle pan with spray oil. Griddle the rolled out flatbreads and cook for a few minutes on each side. Keep warm in layers of parchment paper.
  • - To serve, brush each piadina with a little olive oil, rub with garlic, spread on the whipped cream cheese, sit the carrots on top and garnish with a little thyme or a fresh herb.
  • - Enjoy your delicious food and hopefully some great company.