WHAT TO EAT AT CHRISTMAS

Spiced roast carrots

Limp veggies, be gone – one stellar side is all your Christmas roast needs

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Limp veggies, be gone – one stellar side is all your Christmas roast needs

Posted

  • SERVES 6
  • PREPARATION TIME 15 minutes
  • COOKING TIME 30 minutes
  • 1.5kg carrots, ideally a mix of heirloom colours
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 3 tbsp vegetable oil
  • Juice of ½ lemon
  • 3 red onions
  • 1 tsp coriander seeds
  • 1 tsp sea salt
  • 2 tsp sesame seeds, toasted
  • Leaves from 12-14 stems coriander
  1. Preheat the oven to 220ºC/fan 200ºC/gas mark 7.
  2. Cut the carrots in half lengthways. Put them in a suitably sized baking tray or roasting tin: not so big that there’s loads of space between them, nor so tight that they sit on top of each other and steam, rather than roast. Peel and quarter the onions and add them to the carrots.
  3. Put the cumin, coriander and fennel seeds, and salt in a pestle and mortar and grind well, but not quite to a powder. Sprinkle half the spiced salt over the carrots and onions. Add the oil and then mix well. Roast on the top shelf for 30-40 minutes, shuffling the tray after 20 minutes. They’re ready when tender, but also blistered and a little charred or browned at the edges.
  4. Remove the carrots from the oven and sprinkle over the sesame seeds and half the remaining spiced salt. Squeeze the lemon juice over the top, mix well and decant to a serving bowl or platter. Check for seasoning and add more of the spiced salt if you think it needs it. Add the coriander leaves and gently mix the carrots one last time.

Recipe extracted from On The Side

Recipe extracted from On The Side

On The Side: A Source Of Inspiring Side Dishes by Ed Smith

Published by Bloomsbury

£ 20.00

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Tagged in:
Sides
Carrot
Christmas Food

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