roast heirloom vegetables


Roasting veg brings out its subtle sweetness. These colourful, rustic roots are perfectly matched with the carrot smash with its tangy lift of sumac spice.




For the roast heirloom vegetables:

Serves 4
Prepartion: 15 mins
Cooking: 25 to 35 mins

Mixture of heirloom roots and squash (e.g. golden beetroots, purple carrots, butternut squash), cut into chunks. Enough for four modest servings.
Coconut oil, melted
A few pinches salt, Herbamare or garlic salt
Pinch ground black pepper

For the sumac carrot smash:

Serves 4
Preparation: 15 mins
Cooking: 30 mins

4 large carrots
Deodorised coconut oil for roasting carrots (optional)
¼ tsp Herbamare
½ tsp to 1 tsp sumac spice
4 cloves garlic, peeled
400g can cannellini beans, drained
¼ tsp paprika
Pinch fine sea salt
½ lemon, juice only


For the sumac carrot smash:

1. Preheat oven to 180°C / gas mark 4. Line a baking tray with parchment.

2. Slice the carrots into diagonal medallions, coat with a bit of coconut oil (if using), and sprinkle with Herbamare and half the sumac.

3. Place carrots and garlic in a single layer on the baking tray and bake on the centre rack for 30 minutes.

4. Remove from oven and let cool for 10 minutes.

5. Scrape the cooled carrots and garlic and all the sumac off the tray/parchment paper and into a food processor. Process until the carrots are broken down into small pieces. Add a few drops of water if needed to help break down the carrots but don’t add too much.

6. Add in cannellini beans, paprika, remaining sumac, sea salt and lemon juice and process again until you have a smooth consistency. You may need to add another couple of drops of water to get things moving, but again don’t add too much. You want a thick ‘smash’ not a runny dip. Adjust seasoning to taste.

For the roast heirloom veg:

7. Preheat oven to 180°C / gas mark 4.

8. In a large bowl, combine the squash, coconut oil and a few pinches of garlic salt and a little black pepper. Toss the vegetable pieces until evenly coated.

9. Transfer to a baking sheet, and roast in the oven for 25 to 35 minutes until soft. Remove from the oven and serve with the sumac carrot smash.


Typical nutritional values per serving

Energy: 157 kcals
Protein: 4.0g
Carbohydrate: 20.9g
Of which sugars: 14.0g
Fat: 4.0g
Of which saturates: 2.8g
Fibre: 9.0g
Salt: 1.6g

© The Vegetarian Society