Cumin-roasted carrotsSubscribe to Sainsbury's magazine
Roasting carrots with cumin brings out their earthy sweetness, without overpowering all the other flavours of the Christmas meal
- 1kg medium carrots, peeled and trimmed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp cumin seeds
- ½ x 28g pack flat-leaf parsley, finely chopped
Preheat the oven to 200°C, fan 180°C, gas 6. Slice the carrots about 5mm thick, on an angle. Heat the olive oil in a large thick-bottomed frying pan and gently fry the carrots until they turn a light golden colour. If you don’t have a large enough pan, brown the carrots in 2 batches.
Season with salt and pepper, add the ground cumin and seeds and cook in the oven for about 20-25 minutes, until they are cooked through and a nice golden colour (transfer the carrots to a roasting tin if your pan isn’t ovenproof). Add the parsley, stir well and serve immediately.