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Cumin-roasted carrots
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Cumin-roasted carrots
Recipe by Mark Hix
Roasting carrots with cumin brings out their earthy sweetness, without overpowering all the other flavours of the Christmas meal
Serves: 4-6
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
156Kcal
Fat
7gr
Saturates
1gr
Carbs
18gr
Sugars
17gr
Fibre
10gr
Protein
1gr
Salt
0.2gr
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Ingredients
- 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
Step by step
-
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.