Source:, 02/25/16


For the carrots:

7 medium carrots, peeled and sliced into about 6cm long sticks
3 tablespoons of melted butter
¼ cup of balsamic vinegar
¼ cup of sugar
½ teaspoon of salt

For the couscous:

1 cup of couscous
1 cup of vegetable stock
1 tablespoon of butter
1 medium roasted beet

For the carrot top dressing:

½ cup of chopped carrot top
2 tablespoons of chopped basil
1/3 cup of olive oil
20gr of grated Parmesan
2 tablespoons of white vinegar
1 tablespoon of honey
Juice of ½ a lime


¼ cup of toasted slivered almonds


Preheat the oven to 350F and line a baking sheet with parchment paper.

Mix the melted butter, balsamic vinegar, sugar and salt in a medium bowl. Then add the carrots and toss to coat them. Spread them on a single layer in the prepared baking sheet. Pour the remaining glaze over the carrots.

Roast the carrots for 45 minutes, stirring half way through.

While the carrots are roasting, start making the dressing. Just blend all of the ingredients together until smooth. Taste for salt and pepper. Set it aside.

Once the carrots are done, start to make the couscous. Blend the vegetable stock with the roasted beet. Then pour it into a medium saucepan and add the butter over medium heat. Once the butter has melted, turn off the heat and add the couscous. Mix it well and cover it with a lid. Let it be for 5 minutes and then fluff it using a fork.

Serve the couscous with the glazed carrots, the carrot top dressing and slivered almonds.