Roast Carrots with Butter, Cumin and Orange
This is particularly lovely made with young summer carrots, freshly pulled and no more than thumb thick. Don’t peel them unless you really have to—just scrub them before slicing in half down the middle, Or, if they’re really slender, leave them whole. If you’re using big old winter carrots instead —and there’s no reason why not—peel them and slice thickly. This is very good served with roast lamb, chicken, or pork.
Serves4 to 6
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturesavory, spiced, sweet
Type of Dishvegetable
- 1 tablespoon canola or olive oil
- 1 tablespoon unsalted butter
- 1½ pounds carrots, small ones scrubbed and halved lengthwise, large ones peeled and cut into thick batons
- 2 teaspoons cumin seeds
- Sea salt and freshly ground black pepper
- Finely grated zest of 1 orange, plus some juice
Preheat the oven to 350°F.
Put the oil and butter into a large baking dish and leave in the oven for a couple of minutes, until the butter melts. Remove from the oven and add the carrots, cumin, and plenty of salt and pepper. Toss together, cover with foil, and return to the oven for 30 to 40 minutes, until the carrots are tender.
Remove from the oven, take off the foil, and give everything a good stir. Then return to the oven, uncovered, for about 20 to 30 minutes, so the carrots start to caramelize.
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.
2009 Hugh Fearnley-Whittingstall