Roasted carrots with coriander, cumin and chilli recipe
ingredients
300 g (10 1/2 oz) carrots
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp finely chopped
red chilli 1 tbsp lemon juice, plus extra to serve
1 tsp rapeseed or vegetable oil
2 tbsp chopped fresh coriander leaves, to garnish
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp finely chopped
red chilli 1 tbsp lemon juice, plus extra to serve
1 tsp rapeseed or vegetable oil
2 tbsp chopped fresh coriander leaves, to garnish
method
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Peel and trim the carrots, then cut in half lengthways if they are small or into quarters if large.
3. Pound the coriander and cumin seeds in a mortar with a pestle, then blend in the chilli, lemon juice and oil.
4. In a large bowl, toss the carrots with the spice mix, then spread out on a non-stick baking tray and roast in the oven for 20 - 25 minutes, or until tender and golden brown.
5. Serve the carrots on a warmed plate with a good squeeze of lemon juice, garnished with fresh coriander.
COOK'S TIP
• This recipe works well with pumpkin and squash.
2. Peel and trim the carrots, then cut in half lengthways if they are small or into quarters if large.
3. Pound the coriander and cumin seeds in a mortar with a pestle, then blend in the chilli, lemon juice and oil.
4. In a large bowl, toss the carrots with the spice mix, then spread out on a non-stick baking tray and roast in the oven for 20 - 25 minutes, or until tender and golden brown.
5. Serve the carrots on a warmed plate with a good squeeze of lemon juice, garnished with fresh coriander.
COOK'S TIP
• This recipe works well with pumpkin and squash.
serving amount
serves 4
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