Cumin Roast Carrots
Roasted Chantenay carrots are a delightful way to elevate a classic vegetable side dish. The tender carrots are seasoned with aromatic garlic, earthy rosemary, and warm cumin seeds, which infuse them with layers of flavor. Roasted to golden perfection, these carrots make a vibrant and savory addition to any meal. Top with a sprinkle of fresh chives for a finishing touch that adds a burst of freshness to every forkful.
— Constant Cookbook
Ingredients
- 150g/5½oz Chantenay carrotscarrots
- drizzle olive oil
- 2 garlic
- 1 sprig rosemary
- 1 tsp cumin
- salt and freshly ground black pepper
- 2 tbsp chopped fresh chives
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the carrots on a baking tray, add the garlic cloves, rosemary and cumin seeds and season generously with salt and pepper. Mix together.
- Roast for 10-15 minutes, or until the carrots are tender and golden-brown.
- To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 131kcal
- Carbohydrate Content: 5.5g
- Fat Content: 11g
- Fiber Content: 3g
- Protein Content: 0.3g
- Saturated Fat Content: 1.5g
- Sugar Content: 5g
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