Carrot salad

August 16, 2016
0 Ratings
Photo by Celine
  • Serves 6
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

What You'll Need
  • 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
  1. 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.
  2. Remove from the oven and cool the carrots in a bowl, with 50g of butter. Leave to cool completely. Add fresh parsley.

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1 Review

Trident November 6, 2021
Directions are unclear. What do you do with the shallots? Mince? Cooking carrots twice with a roast at 425 degrees for 50 minutes yields loss of texture. Too much cumin overwhelms carrot flavor.