Roasted Carrots with Chilli, Cumin and Garlic
Roasting vegetables to intensify their flavours is not a revelation at all! Here, I roasted colourful baby heritage carrots slowly in a medium oven until they were just tender. I added a good pinch of spicy red chilli flakes, a dash of whole cumin seeds, crushed garlic, a touch of sea salt and some good coconut oil for this one.
The natural sweetness of the carrots intensifies and the spicy notes of the seasoning mellows during the slow roasting process, resulting in a beautiful carrot dish which can be served on its own, with meat or with fish. Make sure you adjust the cooking time according to the size of the carrots you use – mine were tiny so it only took 15 minutes in a medium oven.
Roasted carrots with Chilli, cumin and garlic
- Carrots – 300-400 g
- Coconut oil – 1 tablespoon
- Red chilli flakes – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Garlic (crushed) – 1 clove
- Mix carrots with all the ingredients and roast in a medium pre heated oven for 15 -20 minutes or until the carrots start to soften.