Roasted carrots with toasted coriander seed butter
- Cassie Best
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(with butter leftover)
Easy
Prep: 10 mins
Cook: 55 mins
0 reviews
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Toast coriander seeds and mix into a flavoured butter to make this stunning roasted carrot side. Serve it for Sunday lunch or Christmas dinner
Freezable
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving (8)
- kcal90
- fat7g
- saturates4g
- carbs4g
- sugars4g
- fibre3g
- protein1g
- salt0.2g
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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).
Recipe tip
Use it up
Slather any leftover coriander seed butter on roasted parsnips, broccoli or pan-fried fish.
Recipe from Good Food magazine, Christmas 2024
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