Roasted Carrots with turmeric and cumin

Roasted Carrots with turmeric and cumin

Prep / Cook / Total      10 / 50 / 60min


• 10 medium carrots, peeled
• 2 tablespoons extra virgin olive oil
• salt and freshly ground pepper
• 1 tablespoon fresh thyme leaves
• ½ teaspoon cumin seeds, lightly toasted
• ½ teaspoon coriander seeds, lightly toasted
• 2 tablespoons unsalted butter, at room temperature
• ½ teaspoon turmeric powder
• ½ teaspoon mild chilli powder
• 2 tablespoons chopped fresh mint


STEP 1. Preheat the oven to 215°C.

STEP 2. Cut the carrots in half lengthwise and crosswise, so that the pieces are roughly similar in size. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.

STEP 3. Heat a heavy baking tray in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it evenly. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.

STEP 4. While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle, and grind. Add the soft butter, turmeric and chilli powder and stir with the pestle until combined. Transfer to a large frypan.

STEP 5. Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust seasoning if needed. Transfer to a platter and serve.

Editor’s Note
“I have always detested cooked carrots, but this dish has amended my view. Flavours explode in your mouth.”

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