Roasted whole carrots with coriander and cumin butter
Ingredients
- 400g chantenay carrots washed and scrubbed
- 25g unsalted butter (room temperature, or soften in the microwave)
- rock salt (a pinch)
- 3 cloves of garlic (peeled)
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- A twist of pepper
Instructions
- Pre-heat your oven to 180 degrees Celcius
- Put the salt and garlic into a pestle and mortar, and crush into a paste
- Put the salt and garlic paste into a small bowl, add the butter, spices and a twist of pepper
- With a fork combine all the ingredients into a spicy buttery paste
- Put the carrots into a small baking tray and using your hands, smear the butter all over the carrots
- Place the baking tray in the oven (middle shelf) for around 30 minutes
- The carrots are done when skewer pushes easily through the carrots.
- Serve immediately