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Roasted whole carrots with coriander and cumin butter

  • Author: Tooting Mama

Ingredients

  • 400g chantenay carrots washed and scrubbed
  • 25g unsalted butter (room temperature, or soften in the microwave)
  • rock salt (a pinch)
  • 3 cloves of garlic (peeled)
  • 1 tsp┬ácoriander seeds
  • 1 tsp┬ácumin seeds
  • A twist of pepper

Instructions

  • Pre-heat your oven to 180 degrees Celcius
  • Put the salt and garlic into a pestle and mortar, and crush into a paste
  • Put the salt and garlic paste into a small bowl, add the butter, spices and a twist of pepper
  • With a fork combine all the ingredients into a spicy buttery paste
  • Put the carrots into a small baking tray and using your hands, smear the butter all over the carrots
  • Place the baking tray in the oven (middle shelf) for around 30 minutes
  • The carrots are done when skewer pushes easily through the carrots.
  • Serve immediately
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