Carrots roasted with cumin

A quick and spicy vegetable side-dish

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4 carrots, peeled and thickly sliced on the diagonal

1 dessert spoon butter

1 dessert spoon olive oil

2 teaspoons whole cumin seeds

Pinch of salt


Par-cook the carrot slices in boiling water or by steaming.

Heat oven to Gas 4 (350F/180C).

Meanwhile, heat oil and butter in an ovenproof dish. Add cumin and heat gently. Add drained carrots and toss so that they are covered in the butter and cumin.

Cook over medium heat for a minute or two.

Place in oven and roast until softened and slightly browned, and the cumin is fragrant (about 15-20 minutes)

My Tips:

Just pop the carrots in the microwave to par-cook

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© 2024 - Penny Melville-Brown
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