- Step 1
Preheat oven to 180°C. Place carrots, oil, cumin and ginger in a 2L (8-cup) capacity baking dish. Toss to coat. Roast for 40 minutes or until carrots are tender.
- Step 2
Combine the coconut cream, lime juice and garlic in a small bowl. Taste and season with salt and pepper.
- Step 3
Arrange the warm carrots and spinach on a serving platter. Sprinkle with the nut mix. Drizzle over the dressing to serve.
Tip: Natural selection - Carrots develop flavour with age, so don't buy any that are too thin or small. Cut off the tops for easier storage.
Baby carrot know-how
Baby carrots taste great with cumin, honey, butter, onion, parsley, chicken, potatoes, ginger and nutmeg. There's no need to peel baby carrots - just give them a scrub and away you go. Carrots really do help you see in the dark - they're high in beta-carotene, or vitamin A, which is vital for eye health.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.