Garlic roast potatoes
Partnered content with Morrisons
Crispy roasties are essential to any Sunday dinner. Everyone's favourite side can only be improved by roasting in goose fat, with garlic and herbs
Cumin-spiced roasted carrots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 6-8 medium carrots
- 1 thyme sprig
- 1 rosemarysprig
- 2 garlic cloveslightly crushed
- 2 star anise
- 1 bay leaf
- 1 tsp olive oil
- 1 large knob of butter
- 1 tbsp cumin seeds
Nutrition: per serving
- kcal63
- fat6glow
- saturates3g
- carbs8g
- sugars7g
- fibre3g
- protein1g
- salt0.1g
Method
step 1
Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.
step 2
In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.
