Peas and Carrots

This is a fun twist on the classic pairing of peas and carrots. Roasted carrots are featured alongside fresh, raw pea shoots tossed in a tangy dressing. Yum!

Peas and Carrots

serves 2

For the peas & carrots

4-5 good sized carrots

a pinch of cayenne pepper

1/4 tsp paprika

1 tbs good quality honey

2 tbs olive oil

Kosher salt (about 1 tbs)

about 1 cup fresh pea shoots (you could also use sunflower shoots here, which have a nice nutty flavor)

1 tbs olive oil

2 tsp freshly squeezed lemon juice

Step one: roast the carrots. Preheat the oven to 400 degrees.

Using a peeler, strip away the tough outer layer of skin from the carrots. Once peeled, cut off the tip and stem end of each carrot, then cut them into 1 1/2″ long pieces on the bias (on an angle). 

Mix together the cayenne, paprika, honey, olive oil, and about 2 tsp of Kosher salt. Whisk this together then toss the carrots, coating them thoroughly in the mixture. 

Put the carrots on a rimmed baking tray with a bit of space between each carrot piece. Don’t crowd them.

Roast in a 400 degree oven until they become caramelized and tender, roughly 20-30 minutes (check them often – when you can pierce them with a knife easily, they are done).

Meanwhile, rinse the pea shoots under cool water and pat them dry. 

Once the carrots are done, portion them into dishes. Mix the olive oil, lemon juice, and a pinch of Kosher salt together and toss the pea shoots in it. Top each dish of carrots with a generous handful of dressed pea shoots.


These are great with classic roasted chicken, served alongside corn and chorizo chowder, or paired with duck breasts in pan sauce.

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