Christmas Roasted Dutch Baby Carrots with Watercress, Mustard & Maple

November 20, 2019

A fresh take on Christmas Veg. #ChristmasClassics. Created here by @laura_hobby_baker.


Vegetable Medley

8 eschallots

1 bunch of Dutch baby carrots (washed)

1 bunch of asparagus (washed)

1 400g can butter beans (washed and drained)

75 g plant based Nuttelex Olive (melted)

3 tbsp olive oil

4 cloves of garlic (grated)

1/2 tsp fresh black pepper (grinded)

1/2 tsp himalayan pink salt


1 cup watercress

1 tsp dijon mustard

3 tbsp maple syrup

juice of half a lemon

splash of olive oil

1 small bunch of oregano - for garnishing


1Pre-heat the oven to 200ºC or 180ºC fan-forced.

2Line a tray with baking paper, and place the eschallots on the tray.

3In a microwave safe bowl, melt Nuttelex Olive for 30 seconds, then add olive oil, garlic, salt and pepper. Mix well.

4Drizzle with a teaspoon over the eschallots, cover with aluminium foil and bake for 20 minutes. Make sure there is some left over!

5Remove tray form the oven, and add the carrots, asparagus & beans. Pour the rest of the Nuttelex Olive mix over the veggies, and toss to coat.

6Cover with the aluminium foil and return to the oven. Bake for a further 20 minutes, then remove the foil and bake for 10 minutes uncovered.


1While the medley is baking, put the watercress, mustard, maple syrup, lemon and splash of olive oil in a blender. Give it a good blitz until everything is combined, and put in a jug to serve. Garnish with the oregano.

2Serve the veggies with the dressing drizzled over them.