Cumin roast carrots
A great little side dish that can be scaled up to suit the numbers, superb served with roast lamb or chicken or as part of a mezze.
Each serving provides 131kcal, 0.3g protein, 5.5g carbohydrate (of which 5g sugars), 11g fat (of which 1.5g saturates), 3g fibre and 0.2g salt.
By Nick Nairn
From Ready Steady Cook
Method
Preheat the oven to 200C/400F/Gas 6.
Place the carrots onto a baking sheet, add the garlic cloves, rosemary and cumin seeds and season generously with salt and freshly ground black pepper. Mix together.
Place in the oven and roast for 10-15 minutes, or until the carrots are tender and golden-brown.
To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.
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