This is a quick recipe for one of my favourite side dishes. I regularly make these carrots to go with a roast or a nice steak. Before I would have fried off the carrots in butter and the juice after boiling but now I am trying to cut back on the butter a bit so I decided to roast them. Don’t worry, I’m not going all healthy on you. These are usually served with some mash which is probably one-quarter butter!
I have used heritage carrots here from M&S and I love the colours but any carrots will do. If using larger carrots you can cut them in half lengthways before cooking. The cooking time will depend on the size of your carrots. This recipe is easily scaled-up and you could make this ahead of time, simply reheat before serving.
Serves 2-3 as a side dish
- 200g carrots, scrubbed not peeled
- 1 tbsp olive oil
- The juice of half an orange, approx 60ml
- A few fresh sprigs of thyme
- 3 cloves of garlic, smashed
- ½ tsp cumin seeds (optional, but it adds a nice gentle spice)
- Salt and pepper
- Preheat the oven to 180c/160c fan/gas mark 4.
- Bring a pot of water to a boil and boil the carrots for 6-8 minutes or until they start to feel tender.
- Drain the carrots and in a suitable roasting dish mix together the rest of the ingredients. Add the carrots and toss them in the juice to make sure they are well coated.
- Roast for 20 minutes or until cooked to your liking, turning the carrots once half way through cooking.