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This is not your average glazed carrot dish. These Chamomile & Baobab Glazed Carrots with Puffed Seeds are soft, slightly sticky, and perfumed with the floral calm of dried chamomile. We then toss in baobab powder for a subtle tang that cuts through the sweetness and scatter puffed seeds for crunch. It’s grounding, elegant, and unusually addictive.
Perfect for those looking to impress with a unique side, serve this with roasted meats, creamy pulses, or as the unexpected hero of a veggie feast. Bonus: the scent of chamomile while cooking is absolutely dreamy.
Why chamomile deserves a starring role:
Chamomile isn’t just for bedtime brews – its gentle honeyed notes bring a soft elegance to savoury dishes too. Pairing it with baobab and roasted carrots gives it new life – and new fans.
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
500g rainbow carrots, peeled and halved lengthways
1 tbsp olive oil
1 tbsp runny honey or agave syrup
2 tsp Greenfields dried chamomile flowers
2 tsp Greenfields baobab powder
1 tsp Greenfields Himalayan pink salt (fine)
½ tsp Greenfields ground coriander
1 tsp orange zest
2 tbsp water
2 tbsp Greenfields white sesame seeds
1 tbsp Greenfields chia seeds
1 tbsp Greenfields flaxseed (linseed)
Optional: sprinkle of Greenfields rose petals for presentation
Preheat your oven to 190°C (fan).
Place the carrots in a roasting tray. Drizzle with olive oil and toss to coat. Roast for 15 minutes.
While roasting, steep the chamomile flowers in 2 tbsp hot water for 5 minutes. Strain and keep the liquid.
In a bowl, mix the chamomile infusion, honey, baobab powder, salt, ground coriander, and orange zest.
Remove the tray, pour over the glaze, and gently turn the carrots to coat. Return to the oven for another 15–20 minutes until tender and caramelised.
Meanwhile, toast the sesame, chia, and linseeds in a dry pan for 2–3 minutes until popping.
Once the carrots are done, plate them up, scatter with puffed seeds and optional rose petals.
Calories: 145 kcal
Fat: 6g
Carbs: 19g
Sugars: 8g
Fibre: 4g
Protein: 3g
I made these on a whim for friends and everyone thought it was a restaurant dish. The chamomile with the carrots is something else!
The ingredients used in this recipe could also be used to create…
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