Cumin roast carrots
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook
A great little side dish that can be scaled up to suit the numbers, superb served with roast lamb or chicken or as part of a mezze. Each serving provides 131kcal, 0.3g protein, 5.5g carbohydrate (of which 5g sugars), 11g fat (of which 1.5g saturates), 3g fibre and 0.2g salt.
Method
-
Preheat the oven to 200C/400F/Gas 6.
-
Place the carrots onto a baking sheet, add the garlic cloves, rosemary and cumin seeds and season generously with salt and freshly ground black pepper. Mix together.
-
Place in the oven and roast for 10-15 minutes, or until the carrots are tender and golden-brown.
-
To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.
Ingredients
- 150g/5½oz Chantenay carrots, or other small carrots
- drizzle olive oil
- 2 garlic cloves, unpeeled
- 1 sprig rosemary
- 1 tsp cumin seeds
- salt and freshly ground black pepper
- 2 tbsp chopped fresh chives, to garnish
This link may stop to work if/when the BBC removes the recipes