As mentioned in my previous post, another side dish for our Christmas Day roast were these roasted carrots with butter, cumin and orange from River Cottage Everyday, – a book that when I flip through the pages, gives me pangs of wanting a little patch of green of my own and an increasing desire to one day, visit theirs.
My bunch of baby carrots were looking rather sad and lonely in the bottom of the vegetable crisper come Christmas Day morning. But a quick bath in some melted butter and scattering of cumin seeds soon had them singing. Then a burst of fresh orange before serving and they were the star of the Christmas table.
Such a simple, happy and delicious side dish that I know I’ll be making again and again. And If you’re using baby carrots, keep those spindly end bits on – they’re the bits the will go all nice and crispy.
Roast carrots with butter, cumin and orange (River Cottage Everyday, by Hugh Fearnley-Whittingstall)
Serves: 6; Prep time: 5 minutes; Cook time: 1 hour
1 Tbsp rapeseed oil
Large knob of unsalted butter
750g carrots, small ones scrubbed and halved lengthways, or large ones peeled and cut into thick batons
2 tsp cumin seeds
Finely grated zest of 1 orange, plus some juice
Sea salt and freshly ground black pepper
– Put the oil and butter into a large roasting dish and leave in an oven preheated to 180’C for a couple of minutes, until the butter melts. Remove from the oven and add the carrots, cumin and plenty of seasoning. Ross together and cover with foul and return to the oven for 30-40 minutes, until the carrots are tender
– Remove from the oven, take off the foil and give everything a food stir. Then return to the oven, uncovered for about 20-30 minutes, so the carrots start to caramelise
– When you take the dish from the oven, stir in the orange zest and a good squeeze or two of the juice. Serve at once