Name: Cumin roasted carrots
Prep time: 30 min
Cook time: 30 min
Yield: Serves 2
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

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Dairy-free Egg-free Gluten-free Healthy Nut-free Pregnancy-friendly Vegan Vegetarian

Roasted carrots are 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.

By Nick Nairn

From Ready Steady Cook

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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

Method

Preheat the oven to 200C/180C Fan/Gas 6.
Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together.
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.

Cumin roasted carrots

Ingredients

Method

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