Roasted cabbage + carrots


Serves 2:

+ 1 whole small cabbage cut into wedges (6 approx) leave some of the stalk on as this will help the wedges to stay together
+ 3 carrots cut in halves
+ 1 whole head of garlic cut in half
+ ½ tsp cumin seeds
+ ½ tsp caraway seeds
+ 2 tbsp vegetable oil or coconut oil
+ ½ lemon cut into small wedges
+ 1 tbsp mixed seeds/nuts of choice
+ 1 tbsp honey
+ Parsley
+ Salt and pepper to taste


+ Roots and Shoots Chana Palak Masala



Preheat the oven to 190°c.


Add the cabbage, carrots, and garlic to a large ovenproof tray, drizzle the oil over the top and sprinkle the cumin and caraway seeds. Gently massage the flavourings and oil into the vegetables ensuring they all are covered evenly. Salt and pepper to taste. Place in the oven and cook for 35-40 minutes depending on your oven. Stick a skewer in the centre of the cabbage and carrots to check if they are cooked.


Remove the vegetables from the oven and arrange them on a serving dish. Squeeze the lemon over the top, drizzle with the honey and sprinkle the seeds/nuts. Finally, garnish with parsley.


Heat your Roots and Shoots Chana Palak Masala according to the pot instructions, and serve with your roasted cabbage and carrots! 😊

Make sure to tag us in your homemade recipe photos, we’d love to know if you enjoyed it as we did at Roots and Shoots HQ. ❤️