Easter Recipe: Colourful carrots from the oven | Purple Avocado (2024)

• 22, March 2016
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Hello everybody!
Easter is fast approaching. To me it’s usualy just a weekend like any other weekend. But this Easter is also the first one with my blog online, so I thought I should share at least an Easter recipe with you.
The question was, what could I possibly prepare. As I don’t often work with meat, I refrained from making a remarkable Easter Lamb. My dad is much better at those things anyway. Furthermore I didn’t really feel like frying fish as well. I have enough fish at work. So I wanted this dish to be vegan in the end. And light and springlike.
Well, after some research on my ususal foodp*rn sites I knew at least what I didn’t want to do. Roasted carrots. Carrot cake. Carrot muffings. No bake carrot-something. Carrots, carrots, carrots!

But what the heck is spring-like, light AND vegan? No rabbit. No lamb either. Eggs? Forget it. And above all that I couldn’t get those goddamn carrots out of my head. In my mind I had it already pictured – beautiful, photogenic carrots draped nicely on an oval, simple plate on a bed of mache. Light from the top right, gloomy andmoody ambience.
In the hope that I would find further inspiration I went to the weekly market in my town. In search for illumination. And I found it. Albeit – I’m sure you can guess – in the form of carrots!

Of course it weren’t the ordinary orange carrots. You can’t draw me from the woodwork with such an ordinary appearance. No, this on particular vegetable stall sold not only orange carrots, but also beautiful parsnips and yellow and purple (!!) carrots. How am I supposed to say no to such beauty and perfection? The result was, that I went home with a bag full or rainbow carrots.
And here we are. My extremely inconsistent, visually easily attractable self with an admittedly still pretty wicked Easter recipe for you. The carrots are roasted in the oven with a maple syrup thyme marinade. They are served with lambs lettuce, a sesame dressing, roasted sesame dressing and quark with herbs. You can prepare this meal as an appetizer or as a nice side dish. Or you eat it as an entree, as I did. I was full and satisfied afterwards.

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Some more vegan Easter inspiration:

Vegetable Casserole with Fresh Herbs, Lemons and Cured Black Olives

Spiced hot fruit bake

Cauliflower Beet Patties

Vegan Sheperds Pie

There will be another Easter Recipe published on this blog by the way. It’ll be easy to make and definitely impressive for your future guests! So stay tuned!