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Author Notes: Roasted carrot salad with shallots, garlic and cumin! A delicious side dish which goes with any fish or meat or just other vegetables! —Celine
- 1kg carrots
- 250 grams small shallots
- 3 large cloves of garlic, halved
- 50 milliliters olive oil
- 1 tablespoon cumin seeds
- 1 tablespoon ground cumin
- generous salt & pepper
- 50 grams butter
- 1 handful fresh parsley
- Pre-heat the oven to 220c. Peel and halve the carrots, boil in salted water for 10 mins. In a flat oven dish, coat the onions & garlic in the olive oil, cumin seeds & ground cumin, generously season with salt & pepper. Drain the cooked carrots and add to the dish and cover with oil. Roast for 50 mins, turning over the carrots half way through.
- Remove from the oven and cool the carrots in a bowl, with 50g of butter. Leave to cool completely. Add fresh parsley.