Forget boring old boiled carrots; instead toss them in brown sugar and ground spices and roast them in a hot oven to bring out their natural sweetness. The spices can be left out if you prefer.
SERVES SIX TO EIGHT AS A SIDE DISH INGREDIENTS
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground star anise
2 tsp light soft brown sugar 5 tbsp vegetable oil
1kg carrots, peeled and cut into long diagonal slices, each about 1.5cm thick
Chopped fresh flat-leaf parsley, to garnish
Preheat the oven to 220C/200C fan/Gas 7.
Mix the ground spices and sugar together in a small bowl. Stir in the oil.
Lay the carrots on a large baking tray. Pour over the spice mix, season with some salt, then toss everything together to mix. Spread the carrots out in an even layer.
Roast for 25 to 30 minutes, until just tender and golden, giving them a quick stir about halfway through. Garnish with a sprinkle of chopped parsley and serve.
Recipe from Gordon Ramsay Bread Street Kitchen by Gordon Ramsay (Hodder & Stoughton, £25)