Dinner

Mini Nut Roasts with Candied Carrots Recipe

ByBen Miller January 25, 2026January 25, 2026

Introduction

These mini nut roasts with candied carrots are a delightful vegetarian dish perfect for any occasion. Packed with nuts, mushrooms, and lentils, they offer a hearty texture complemented by the sweetness of roasted carrots. Ideal as a main or a festive addition to your table.

Four rectangular pieces of a textured dark brown dish are arranged on a long white plate with a slightly raised edge. Each piece has a top layer of thin, bright orange strips, neatly lined up side by side, giving a smooth and shiny finish. Small green leaves and herbs are placed on top of the orange layer and around the plate, while light drops of a golden sauce are scattered, adding a glossy touch. The plate sits on a white marbled surface with a rough black and white cloth underneath on one side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g bunch thin baby carrots
3 tbsp olive oil, plus extra for the tin
5 tbsp maple syrup
2 tbsp milled flaxseed
1 large onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, chopped
350g mixed mushrooms, finely chopped
3 rosemary sprigs, leaves picked and finely chopped
1 tsp tomato purée
2 tsp tamari or dark soy sauce
1 tbsp smoked paprika
100g pecans
50g hazelnuts
400g can green lentils, drained
400g can chickpeas, drained
40g ground almonds
Handful of sage and thyme leaves
6 mini loaf tins (silicone ones work well)

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Scrub and trim the carrots, then cut them in half lengthways or into quarters if large. Toss the carrots with 1 tbsp olive oil and 2 tbsp maple syrup in a bowl, season well, then spread on a baking tray. Roast for 20-25 minutes until tender and starting to caramelise.
Step 2: Meanwhile, mix the milled flaxseed with 4 tbsp water and leave to thicken.
Step 3: Heat 1 tbsp olive oil in a frying pan and sauté the onion and celery until soft and translucent, about 10 minutes. Add a splash of water if needed to prevent sticking. Stir in the garlic, mushrooms, rosemary, tomato purée, tamari, and smoked paprika, then cook for another 10 minutes until mushrooms are tender. Remove from heat and let cool slightly.
Step 4: Place pecans and hazelnuts in a food processor and blitz until roughly chopped. Add lentils and chickpeas and blend again until a thick, dry paste forms.
Step 5: In a large bowl, combine the nut and pulse mixture with the mushroom mixture, ground almonds, remaining 2 tbsp maple syrup, and the soaked flaxseed. Season well and mix thoroughly using your hands.
Step 6: Oil the six holes of mini loaf tins and line each with a strip of baking parchment. Place the roasted carrots in a snug single layer, cut-side down, at the base of each tin. Roughly chop any remaining carrots and fold them into the nut roast mixture. Firmly pack the mixture into the tins and smooth the tops.
Step 7: Bake uncovered for 20 minutes. Let the nut roasts rest for 10 minutes before carefully inverting onto serving plates.
Step 8: While the nut roasts rest, heat the remaining 1 tbsp olive oil in a pan and fry the sage and thyme leaves until crisp. Stir in the remaining 1 tbsp maple syrup, then spoon the mixture over the nut roasts to serve.

Tips & Variations

If preferred, make one large nut roast by placing the mixture into a 900g loaf tin and roasting at 200°C (180°C fan/gas mark 6) for 1 hour.
For extra flavor, add a pinch of chili flakes to the mushroom mixture.
Use silicone loaf tins for easy removal and less need for extra oil.

Storage

Store leftover nut roasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. They can also be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before reheating.