Roasted carrots with toasted coriander seed butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- (with butter leftover)
Skip to ingredients
Ingredients
- 600g baby carrots (use rainbow carrots, if you can get them), unpeeled
- 2 tsp olive oil
For the coriander seed butter
- 1 tbsp coriander seeds
- 1 clementine or ½ orange, zested
- small bunch of parsley, chopped
- 150g softened butter
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Cut any damaged ends off the carrots and tip into a roasting tin. Drizzle over the oil and season with salt, then roast for 45 mins, tossing halfway through cooking.
- STEP 2
Toast the coriander seeds in a dry frying pan, then grind using a pestle and mortar, but don’t break them down too much – the carrots benefit from some added texture. Leave to cool.
- STEP 3
Mix the crushed coriander seeds, citrus zest and parsley into the butter. Pile the flavoured butter onto a piece of baking parchment and roll into a cracker shape, twisting the ends. Will keep chilled for up to three days, or frozen for three months.
- STEP 4
Serve the carrots with a few slices of the flavoured butter on top, and grind over some black pepper. Keep the rest in the fridge or freezer for another day (see tip below).
