Cumin roast carrots

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

by Nick Nairn

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/5Â½oz 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

Shopping List

Cumin roast carrots

Fruit and vegetables

150g/5Â½oz Chantenay carrots, or other small carrots

2 tbsp chopped fresh chives, to garnish

2 garlic cloves, unpeeled

1 sprig rosemary

Cooking ingredients

salt and freshly ground black pepper

1 tsp cumin seeds

drizzle olive oil

Click here to view the Recipe on BBC.co.uk

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!