Roasted Carrot, Mandarin & Carrots Top Butter Beans

facebook icon
twitter icon
pinterest icon
telegram icon
WRITTEN BY
SERVES:
2
Prep Time:
15
Cook Time:
30

In this low-waste recipe, we transform humble ingredients into a tasty dinner. Utilising the often-overlooked carrot tops, combined with roasted carrots and butter beans tossed in a carrot top salsa with a hint of citrus and a slight chilli kick.

INGREDIENTS

  • 1 bunch of carrots
  • 1 tsp cumin seeds
  • 1 tablespoon olive oil
  • 1 mandarin

Carrot Top Butter Beans:
  • 380g cooked butter beans
  • 20g carrot top leaves
  • 2 cloves of garlic
  • 3 tablespoons olive oil
  • ½ tsp chilli flakes
  • Salt & pepper

INSTRUCTIONS

  1. Cut the carrot tops off the carrots, saving them for later. You don't need to peel bunched carrots, but make sure to scrub them clean with a sponge or metal scrubber. Place the carrots onto a baking tray and drizzle them with olive oil, cumin seeds, salt, and pepper. Chop the mandarin into 4 quarters, squeezing two of the quarters over the carrots and leaving the other quarters whole. Place the mandarin onto the baking tray with the carrots, leaving the skin on. Roast the carrots and mandarin in the oven at 200 degrees for 30 minutes. Cooking times for the carrots may vary depending on their size.
  2. The butter beans are cooked in a delicious salsa using carrot tops. Wash the carrot top leaves thoroughly in cold water, as they are often dirty. Shake off the excess water.  Add the carrot top leaves, garlic, olive oil, chilli flakes, salt, and pepper into a food processor. This mixture doesn't need to be completely smooth. If you're using canned butter beans, make sure to rinse them with cold running water and drain them.
  3. Remove the carrots and mandarin from the oven. Dice the roasted mandarin into small pieces. Heat a large frying pan over medium heat; add the carrot top salsa and chopped roasted mandarin to the pan. Add the butter beans and roasted carrots to the pan and mix everything together. Cook for 2-3 minutes until the butter beans are cooked through. Season with salt and pepper.

This dish can be served hot or cold. Store it in an airtight container in the fridge for up to 3 days.

wonkybox

Roasted Carrot, Mandarin & Carrots Top Butter Beans

In this low-waste recipe, we transform humble ingredients into a tasty dinner. Utilising the often-overlooked carrot tops combined with roasted carrots and butter beans.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Golden parmesan crisps topped with roasted onion slices on a plate – the perfect cheesy side or snack.
Cheesy Onion Chips

Golden, crispy, and cheesy - these onion chips are snack gold. A quick traybake for when your Wonky Box brings you alliums.

Bowl of creamy avocado hummus topped with paprika, surrounded by beetroot and apple tabbouleh with a drizzle of lemon dressing – a fresh, seasonal side dish.
Avocado Hummus with Broccoli Tabbouleh

Homemade dip energy: this avo hummus + broccoli tabbouleh duo is fresh, clever and sneakily impressive.

Blended Brazilian lemonade (limonada suíça) served in a glass over ice, with visible lime flecks and creamy froth on top.
Brazilian Lemonade (aka Limonada Suíça)

Creamy, zingy, and blitzed in seconds. This lime-loaded lemonade twist is your new anytime fridge-door hero.

Close-up of a baked veggie lasagne pie with golden cheese topping and visible pumpkin, mushrooms, and greens in folded pasta cups.
Odds and Ends Veggie Lasagne Pie

Pumpkin, greens, and odds and ends? Bake them into this easy lasagne pie – a midweek comfort fix that loves your leftovers.