Summer 2024

Spiced Roasted Carrots and Hazelnuts with Silky Butterbean Mash

Print this Recipe

Serving: 4 as a side

Prep Time: 15 minutes

Cook Time: 55 minutes


1 teaspoon coriander seeds

½ teaspoon black peppercorns

12 small carrots, halved

45ml olive oil

45ml water

2 teaspoons agave or maple syrup

50g blanched hazelnuts, halved

Maldon Sea Salt flakes, to taste

Finely chopped flat-leaf parsley, to serve

For the butterbean mash:

90ml olive oil

1 lemon, zest, plus a squeeze of juice

1 tablespoon coriander seeds

3 spring onions, thinly sliced

2 fat cloves garlic, finely grated

1 x 700g jar butterbeans (or 2 x 400g tins butterbeans), drained and rinsed


The talented Rukmini Iyer is a celebrated author and culinary innovator, known as the queen of fuss-free flavour. In her latest cookbook, ‘The Green Cookbook’, Iyer continues her mission to simplify delicious home-cooked meals. This vibrant collection features 75 brand-new recipes designed to help you get a delectable dinner on the table every day of the week with minimum hassle and maximum flavour. Whether you’re a ‘seasoned’ vegan, a dedicated vegetarian, or simply looking to incorporate more plant-based meals into your diet, ‘The Green Cookbook’ offers a treasure trove of inspiration!

Here is how to make spiced roasted carrots and hazelnuts with silky butterbean mash…

Rukmini could eat an entire bowl of this in front of the television, but it’s really too
nice not to share with friends! The carrots roast beautifully with coriander
seeds under foil, while the rich, silky butterbean mash takes just 10 minutes
to put together. A substantial, flavour-packed dish which is, as her friend
Alex Dorgan would say, incidentally vegan!

  1. Preheat the oven to 180°C fan/200°C/gas 6.Lightly grind the coriander seeds and black peppercorns in a pestle and mortar, then add them to a medium roasting tin along with the carrots, olive oil, water and ½ teaspoon Maldon Sea Salt. Cover with foil, then roast in the oven for 40 minutes.
  2. After 40 minutes, remove the foil, drizzle the carrots with the agave or maple syrup, then return to the oven for a further 15 minutes to reduce the liquid and get some colour on the carrots. Put the hazelnuts on a small baking tray and pop them into the oven at the same time to toast.
  3. Meanwhile, put the olive oil, lemon zest, coriander seeds, spring onions and garlic into a small frying pan and warm through over a low heat for 5 minutes – you’re not aiming to get any colour on the garlic, so keep the heat down.
  4. Put the butterbeans and the infused oil, spring onions, etc. into a high-speed blender or food processor and blitz until very smooth. Adda squeeze of lemon juice, then taste and adjust the Maldon Sea Salt if needed. Warm the mash and spoon into shallow bowls, topped with the roasted carrots. Scatter the carrots with a little Maldon Sea Salt, the toasted hazelnuts and flat-leaf parsley and serve warm.

Buy ‘The Green Cookbook’ Today!

Whether you’re preparing a quick meal for yourself or entertaining guests, her innovative and accessible recipes are sure to become staples in your kitchen. From 15-minutes pasta dishes that are perfect for those hectic weeknights to budget-friendly batch cooking that ensures you have a hearty meal ready to go, Iyer’s recipes are crafted with real-life demands in mind. Buy a copy from here and embrace the simplicity and joy of fuss-free cooking!

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Rukmini’s recipes!

0/5 (0 Reviews)


Keep up to date and stay inspired with the latest recipes.

  • This field is for validation purposes and should be left unchanged.