Roast carrots with butter and toasted cumin

Roast carrots with butter and toasted cumin

By
From
Sarah Raven's Complete Christmas
Serves
6-8
Photographer
Jonathan Buckley

I make these carrots all the time through the winter. They have a fantastic flavour that is great with turkey but even better with the stronger taste of goose. You can roast them the day before and then sauté them with the cumin and butter just before you eat. The slow roasting brings out all the sweetness of the carrot roots.

Ingredients

Quantity Ingredient
900g carrots, peeled and whole
olive oil, for roasting
2 tablespoons cumin seeds
large knob butter
salt
black pepper

Method

  1. Roast the carrots whole – with a little olive oil drizzled over them – in a low oven at 160ºC for a good hour.
  2. Either leave the roasted carrots whole or slice them into chunky ovals. Then toast the cumin seeds for a couple of minutes in a dry frying pan to bring out the flavour. Add a large chunk of butter, add the carrots to the pan and toss with the cumin seeds.
  3. Season and serve immediately.
Tags:
Christmas
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