Carrot crumble and sprouting broccoli with almond butter: Chantelle Nicholson’s vegetable recipes for Easter

TL;DR

Roast carrots with olive oil, garlic, bay leaves, and salt until deep golden, then combine with a miso and thyme butter.
Prepare a crumble topping with cheddar, breadcrumbs, flour, oats, melted butter, parsley, sesame seeds, salt, fennel seeds, and cumin seeds.
Bake the crumble topping over the carrots until golden and crisp.
Make a wild garlic pesto with roasted pumpkin seeds, wild garlic (or spinach and garlic), parsley, olive oil, and salt.
Pickle shallots in gherkin brine or a homemade vinegar mixture.
Roast skin-on almonds, then blend with oil and salt to create an almond butter.
Cook purple sprouting broccoli until well-coloured and tender, then serve drizzled with almond butter and garnished with pickled shallots.

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