Heidi Sze's easy roasted carrots with turmeric and black pepper

Lunchtime is brighter and tastier whenever I have a batch of these golden, spiced, roasted carrots in the fridge.

Sliced thickly so you can sink your teeth into them, they are sturdy enough to hold up to a reheating, while being equally delicious eaten cold, straight from the fridge.

I like to make this on the day of cooking with freshly roasted carrots. To assemble, add rocket and cooked quinoa to a bowl and season with a sprinkle of salt, a squeeze of lemon and drizzle of extra virgin olive oil. Toss to combine, then top with the roasted carrots (either chopped or kept large), toasted sunflower seeds, sliced avocado or crumbled feta, a drizzle of herby green sauce (recipe below) and lastly a fried egg.

The following day, I like to make a roasted carrot sandwich on (ideally) thickly sliced, fresh, soft sourdough bread. On one half add mashed avocado, then season with flaky sea salt. Add some peppery rocket and a few thick slabs of roasted carrot. Spread the other half with good quality egg mayonnaise and place on top. Optional additions: quick-pickled red onion, cucumber pickles, canned tuna, leftover shredded chicken. Mayonnaise alternatives: hummus or pesto.

Make a pasta salad with leftover cooked pasta shells, finely diced shallot (that has been quick-pickled in some vinegar), chopped roasted carrots, a handful of rocket and either crumbled feta or goats cheese. Drizzle with extra virgin olive oil and season with lemon juice and salt. Alternatively, you might plan ahead to make extra herby sauce to use as a dressing.

Reheat the carrots in a skillet and serve alongside grilled, lemony fish or chicken. To do this, put a skillet over medium heat and add a little extra virgin olive oil or butter. Cook a few of the roasted carrot slabs (ideally the thickest of the batch) for a minute or so on each side until warmed through, pressing down with a fork if desired to slightly "smash" them. Serve with the fish or chicken, and either rocket salad or another green vegetable. Extra herby green sauce would be nice here, too.

Heidi Sze is a pre- and post-natal dietitian and nutritionist from the Mornington Peninsula. Her book Nurturing Your New Life was published in 2019. She has two kids, and shares thoughts on food and her life as a mostly stay-at-home mum over on her blog, Apples Under My Bed, and on Instagram. Every month, we publish a new recipe from Heidi as part of our Easy Dinners series.

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