Roasted carrots with black-eyed peas and basil green goddess from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 129) by Hetty Lui McKinnon

  • green onions
  • basil
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pistachios for panko breadcrumbs and carrot tops; cooked cannellini beans, cooked chickpeas, or cooked borlotti beans for cooked black-eyed peas; potatoes or sweet potatoes for carrots; and vegan coconut yogurt for Greek yogurt.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pistachios for panko breadcrumbs and carrot tops; cooked cannellini beans, cooked chickpeas, or cooked borlotti beans for cooked black-eyed peas; potatoes or sweet potatoes for carrots; and vegan coconut yogurt for Greek yogurt.

  • prkrgrant on April 27, 2025

    Great recipe and active time is super minimal! Definitely a keeper.

  • Hellyloves2cook on December 23, 2023

    Made this Jan 2023. Once gathered together all the ingredients this is an easy salad meal to whip up. Another recipe that tastes delicious.

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