Carrots on a plate

Cumin carrots

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Prep: 15 mins Cook: 20 mins


Serves 6

Enjoy this tasty new way to serve carrots with your Sunday roast. Cumin is a gently warming spice that goes particularly well with roast lamb

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal155
  • fat12g
  • saturates5g
  • carbs9g
  • sugars8g
  • fibre5g
  • protein1g
  • salt1.1g
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  • 12 medium carrots, trimmed
  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp sunflower oil or rendered lamb fat from our hay-baked lamb recipe
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 tbsp ground cumin


  1. Put the carrots in a shallow saucepan and just cover with water. Add the star anise, butter and 1 tsp salt, then bring to the boil and simmer for 10 mins until the carrots are just cooked. Leave the carrots to cool a bit in the liquor, then remove and pat dry.

  2. Heat the oil in a large frying pan. Roll the carrots in the cumin, patting off any excess.

  3. Carefully fry the carrots until golden brown. Serve straight away, or keep warm in the oven until ready to serve.

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