Cumin-spiced roasted carrots

Cumin-spiced roasted carrots

  • Rating: 5 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Seasoned with thyme, rosemary, garlic and cumin, these buttery roasted carrots are so tender and full of flavour that they're sure to be the star side of Sunday dinner

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal63
low infat6g
saturates3g
carbs8g
sugars7g
fibre3g
protein1g
salt0.1g
Advertisement

Ingredients

Method

  • STEP 1

    Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.

  • STEP 2

    In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.2 ratings
Advertisement
Advertisement
  • Honest Brew

    New! Good Food Deal Get 6 craft beers for £9 with free delivery!

    Get offer
Advertisement

Sponsored content