Get Nourished recipe: Moroccan roasted carrots with a tangy dip

This week on Get Nourished, Zoe Bingley-Pullin ignites your inner vegetarian with her Moroccan roasted carrots and citrus aioli.

Who says a recipe without meat can’t be both filling and delicious?

Whether you’re a vegetarian or an avid meat lover, Zoe’s Moroccan roasted carrots and citrus aioli packed with garlic is guaranteed to get you wanting more.

The roasted carrots, which are coated with spices that bring both bitter and sweet flavours to the table, are the star of the show for their satisfying crunch and gorgeous honey caramel colour.

There’s nothingbetter than making your own homemade aioli and this one won’t disappoint with hints of garlic and citrus. Plus, it’s packed with eggs, which are rich in protein, vitamins and minerals needed for that balanced active lifestyle.

It’s a dish that brings together a harmonious blend of zest and acidity that’s balanced with some sweetness, softness and a hit of citrus.

For a taste of vegetarian haven, try this roasted carrots recipe with a tangy aioli dip by Zoe Bingley-Pullin, as seen on Get Nourished on The House of Wellness TV show.

Zoe Bingley-Pullin’s Garlic Citrus Aioli served with Moroccan Roasted Carrots


For the Moroccan Roasted Carrots 

500g carrots, peeled and thickly sliced diagonally 

3 tbsp olive oil

1/2 tbsp cumin, ground

1/2 tbsp coriander, ground

a pinch of cinnamon

1/2 tbsp pomegranate molasses 

salt and pepper

100g feta or goat cheese, crumbled

1/2 cup chopped fresh coriander leaves

1/4 cup flaked almonds

For the Garlic Citrus Aioli

2 egg yolks, at room temperature

1-2 tbsp lemon juice (or apple cider vinegar)

1-2 cloves garlic, crushed

350ml extra virgin olive oil


Step 1. 

Preheat the oven between 180 to 200 degrees. Then, place the carrots in a baking dish before drizzling with olive oil. Sprinkle on some cumin, coriander and cinnamon, and toss well. Next, roast this until tender and golden in colour.

Step 2.

Before taking the carrots out of the oven, drizzle over some pomegranate molasses before seasoning and tossing well.

Step 3.

When ready, take the carrots out of the oven and place them on a serving dish. Top with crumbled feta or goat cheese, coriander leaves and flaked almonds.

Step 4.

For the aioli, blend the egg yolks, lemon and garlic in a food processor or with a hand whisk until smooth. With the motor running or while mixing, slowly add the olive oil until the mixture is emulsified.

Step 5.

Put the aioli mixture in a small dipping bowl and serve with the plated carrot dish. Enjoy!