For carrots

1 bunch carrots

2 tsp salt and pepper

Oil to coat

3 tbs curry powder

1 tbs all purpose seasoning (or use your favorite spice blend)

1 tbs chili oil (or hot sauce)

1/4 cup avocado oil

For Carrot Top Pesto

Carrot tops

1 clove of garlic

2 tsp salt and pepper

4 tbs nutritional yeast

2 tbs hemp seeds

2/3 cup oil (or enough to reach your desired consistency)

For Cannellini Spread

1/2 can cannellini beans

1/2 clove of garlic

1/4 cup oil

1/2 tsp salt and pepper

1 tsp each dried basil, dried thyme, dried oregano


Set oven to 400°F. Cut tops of carrots and set aside. Transfer carrots to baking tray, coat in oil, salt and pepper. Roast for 10 minutes. Meanwhile make curry glaze. After 10 minutes, remove carrots from oven and brush the glaze on to fully coat and roast for another 10 minutes. Meanwhile make carrot top pesto but combining all ingredients in a food processor. Same for the cannellini spread. Add all ingredients to a blender and blend until smooth. Serve by going down with a layer of the bean spread followed by the carrots and pesto to top. Optionally garnish with toasted pine nuts and cracked pepper. Enjoy.