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Charred chilli carrots with maple, pecans & ricotta

What a glorious side dish to spruce up a weekend spread. Carrots can take flavour and are naturally sweet, so when cooked properly they caramelise and deepen in flavour to become something really quite delicious.

I used ricotta for this dish but you could very easily swap for any crumbly cheese, feta or goats cheese would work well too!

Make sure you finish with a scattering of a fresh herb and a big squeeze of fresh lime.

This will become a side dish staple for you as we embark on a summer of alfresco eating - what joy!

Serves 4-5 as a side


  • 4-5 chunky carrots (peeled and cut into long thick chunks)

  • 1tsp chilli flakes

  • 3tbsp maple syrup

  • 1 knob of butter

  • 1tbsp olive oil

  • 1 large handful of pecans (roughly chopped)

  • 1 handful of fresh herbs e.g. parsley/ mint or coriander

  • 1 chunk of crumbly cheese

  • 1/2 lime


  • Peel carrots & slice big chunks

  • Blanch in boiled water for 2-3 mins

  • Set aside in bowl and drizzle with maple syrup, chilli flakes, cumin, and garlic powder

  • Leave to sit for 1hour

  • In a griddle pan melt a knob of butter and a little oil

  • Over a mid-high heat char the carrots in the pan until they are charred and caramelised, this will take around 5 minutes

  • Once charred remove from heat and set aside in your dish

  • Roasted your pecan nuts and roughly chop

  • Chop some fresh green herbs, I like parsley

  • Crumble a chunk of ricotta, you could use feta or goats cheese

  • Scatter toppings over carrots and finish with a squeeze of lime

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