Name: Roasted carrots with toasted coriander seed butter
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: (with butter leftover)
Ingredients: 600g baby carrots (use rainbow carrots, if you can get them), unpeeled; 2 tsp olive oil; 1 tbsp coriander seeds; 1 clementine or ½ orange, zested; small bunch of parsley chopped; 150g softened butter

Roasted carrots with toasted coriander seed butter served on a gold decorative plate

600g baby carrots
(use rainbow carrots, if you can get them), unpeeled
2 tsp olive oil

For the coriander seed butter

1 tbsp coriander seeds
1 clementine
or ½ orange, zested
small bunch of parsley
chopped
150g softened butter

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Cut any damaged ends off the carrots and tip into a roasting tin. Drizzle over the oil and season with salt, then roast for 45 mins, tossing halfway through cooking.
step 2
Toast the coriander seeds in a dry frying pan, then grind using a pestle and mortar, but don’t break them down too much – the carrots benefit from some added texture. Leave to cool.
step 3
Mix the crushed coriander seeds, citrus zest and parsley into the butter. Pile the flavoured butter onto a piece of baking parchment and roll into a cracker shape, twisting the ends. Will keep chilled for up to three days, or frozen for three months.
step 4
Serve the carrots with a few slices of the flavoured butter on top, and grind over some black pepper. Keep the rest in the fridge or freezer for another day (see tip below).