Cumin Roasted Carrots Recipe

In this Cumin Roasted Carrots recipe with a green tahini dressing and dukkha, roasting carrots with cumin brings out their earthy sweetness without overpowering all the other flavours of the Christmas meal.

Middle Eastern 30 Mins Easy Serves 4 to 8

Ingredients

16 small-medium carrots, peeled
1 vegetable stock cube
2 bay leaves
2 rosemary sprigs
1 tbsp olive oil
20g butter
1 tsp caster sugar
1 tsp cumin seeds
2 tbsp dukkha

For the dressing:

2 tbsp tahini paste
3 tbsp leftover carrot water
Juice of 1 lemon
2 garlic cloves, crushed
Salt and milled pepper

Method

In a large deep-sided frying pan, add the carrots and cover them with water. Crumble in the stock cube, add the rosemary and bay leaves, and cook until tender. Drain, making sure to keep back a little of the cooking water for the dressing.
Once the carrots have cooled, melt the butter and olive oil and sugar in the same frying pan. Add the carrots and cook over a medium heat until nicely golden. Sprinkle over the cumin seeds, cook for 1 minute, then transfer to a serving plate.
Meanwhile, to make the dressing, simply mix all the ingredients together until you have a smooth, pourable sauce that drizzles over the carrots. Finish with a sprinkling of dukkha and serve.

Recipe notes

The beautiful and functional serving platter featured in this recipe is the Statements Fern Green Large Oblong Platter by Denby Pottery.

The hardy stoneware platter, featuring an eye-catching and unique Botanical Fern design, can be used for serving bruschetta, deli meats and cheeses or a selection of desserts as well as a joint or bird as the centrepiece of a roast dinner.

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