Carrots are some of the most affordable and common vegetables that all of us can get a hold of in winter so why not jazz them up a bit I thought! Here is a starter or side dish full of flavour where the humble carrot takes centre stage. In this rendition they’ve got a little chili pepper heat and lots of sweetness released and enhanced with a touch of maple syurp. Gremolata, a zesty and zingy parsley dressing, accompanies said carrots along with toasted hazelnuts and -plant based greed yogurt. Altogether it’s a delight and I hope you’ll try it!

This dish was put together as the starter for my Valentine’s Day three course menu video on YouTube for this year. It’s the third time I’ve made on of these! You can see year 2020 and 2021 too by clicking the years. This year these carrots are followed by a hot pink creamy beetroot pasta and delicious no-bake chocolate and peanut butter tartelettes. Yum!

Malin x

Spicy Roasted Carrots on Yogurt with Gremolata and Hazelnuts

Serves 4.


500 g carrots

1 tbsp olive oil

0,5 tsp maple syrup

0,5 tsp aleppo chili pepper flakes

0,5 tsp garlic powder

Pinch of salt and black pepper


0,5 cup / A very large handful flat leaf parsley

Zest from 1 lemon

1 tbsp lemon juice

1 small garlic clove

Salt, to taste

3 tbsp extra virgin olive oil

Serve with:

4 heaped tbsp unsweetened plant based greek yogurt

0,25 cup chopped hazelnuts, toasted