Carrots roasted with cumin, coriander, garlic and EVOO

Christmas lunch: Carrots roasted with cumin, coriander, garlic and olive oil, with sesame seeds, yoghurt and saffron (Serves 6)


Last Updated: 1:29PM GMT 15 Dec 2008
Photo: Jeff Gilbert

Ingredients:

12 small-medium carrots

2 tbsp olive oil; 1 clove garlic crushed to a cream with salt

1 tsp cumin, freshly ground

1 tsp coriander seeds

Sea salt and black pepper

1 tbsp toasted sesame seeds; 1 small bunch coriander, roughly chopped

150ml Greek style yogurt whisked with juice of 1 lemon, a few crushed saffron threads and salt

Method:

1 Cut peeled, even-sized carrots into halves or quarters (lengthways) and blanch in boiling salted water for 1-2 minutes or until they have just started to lose their "rawness". Drain and allow to cool.

2 Meanwhile, heat the olive oil, crushed garlic and ground spices in a pan – just until the aroma is released.

3 Pour the seasoned oil over the carrots, toss gently. In an oven proof dish shake them into one layer. Sprinkle with salt and pepper and roast for up to 15 minutes or until golden at the edges.

4 Remove from oven, add sesame seeds, shake to mix, roast for a further 5 minutes. Sprinkle with coriander and serve drizzled with yogurt dressing.


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