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
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Ingredients
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1kg
carrots
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250 grams
small shallots
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3
large cloves of garlic, halved
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50 milliliters
olive oil
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1 tablespoon
cumin seeds
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1 tablespoon
ground cumin
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generous salt & pepper
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50 grams
butter
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1 handful
fresh parsley
Directions
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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.
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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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