Spiced car­rots

The Daily Telegraph - Saturday - - QUIZ OF THE YEAR -

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

Sea salt

Chopped fresh flat-leaf pars­ley, to gar­nish

METHOD

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)

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.