Sweet & Sticky Jerk Carrots With Feta
Sweet & Sticky Jerk Carrots With Feta

Sweet & Sticky Jerk Carrots With Feta

Carrots stand up well to quite aggressive spicing, and they really deepen in colour and change in texture when roasted. In this dish, the jerk seasoning is a wonderful blend of earthy spices and it's lovely as a sweet glaze with the salty and creamy texture of the vegan feta cheese. A good weekday dinner with a couple of other sides.
Photography: YUKI SUGIURA

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Total Time
50 Minutes
8 carrots, halved lengthways
1 tsp of ground allspice
1 tsp of garlic granules
1 handful of flat-leaf parsley leaves, roughly chopped
2 tbsp of Dee's Jerk Seasoning
2 tbsp of agave syrup
100g of vegan feta, crumbled
Olive oil, for roasting the carrots
Salt & freshly ground black pepper
For Dee's Classic Jerk Seasoning
1 onion, roughly chopped
8 garlic cloves
50g of fresh ginger root, peeled
1 tbsp of allspice berries
1 tbsp of coriander seeds
1-2 Scotch bonnets
2 tbsp of olive oil
65ml of soy sauce
Zest & juice of 2 limes
1 tbsp of ground cinnamon
25g of black treacle
2 spring onions
Step 1

Preheat the oven to 180°C (400°F/Gas 6).

Step 2

In a baking tray, toss the carrots with the garlic granules, allspice, a glug of olive oil and some salt and pepper. Roast in the oven for 30 minutes.

Step 3

In a small bowl, whisk together the jerk seasoning and agave syrup. After 30 minutes, take the carrots out of the oven and add the jerk and agave mixture. Stir to coat the carrots evenly, then return to the oven to bake for a further 15 minutes until caramelised.

Step 4

Once cooked, transfer to a serving plate and sprinkle over the feta and parsley.

Recipe courtesy of Plentiful by Denai Moore (Hardie Grant, £24) Photography: Yuki Sugiura

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