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Spiced Roasted Carrots
recipe
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London
Spiced Roasted Carrots
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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Sweet, with a little crunch, and a lingering spice punch, these Spiced Roasted Carrots are the perfect side dish to brighten up your meals from late summer through early winter. Uses a variety of vibrant, candy-colored carrots when you can, they are also fantastic drizzled with a little tahini and sprinkled with dill sprigs before serving for instant cheer.

You Need

Serves 4-6
  • 1kg carrots, preferably still with greens attached, preferably a variety of colours
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 banana shallot thinly sliced into rounds
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 2 star anise
  • 1 tsp Aleppo pepper or chili flakes
  • 1 tbsp honey
  • good pinch of salt and a good few grinds of pepper
  • squeeze of lemon juice (or orange juice in the winter for a little festive lift)
  • parsley and coriander leaves for garnish if you are that way inclined
  • How To

    1. Preheat oven to 250C / 500F. Line a large baking tray (or two depending on how big the carrots are) with baking parchment.
    2. Cut the tops off the bunches of carrots, leaving 1cm of green at the top. If the leaves are still fresh, use them to make a delicious pesto.
    3. Cut the carrots into half lengthwise, or if they are fatter carrots, cut then into quarters, keeping the length.
    4. Place the carrots on the baking sheets in one layer. If they do not fit in one layer, use 2 baking sheets.
    5. Sprinkle over all the seasonings and aromatics and stir together until fully coated.
    6. Roast for 10 minutes until starting to brown at the edges. Stir around and roast another 5 minutes or until browned and still have a little crunch.