Roast Carrots with Cumin Seed
It’s well and truly Autumn now. There is a chill in the air and despite not having the greatest Summer on record, the difference in the past few weeks has been obvious. I have been slowly phasing out my Summer dishes – no more light salads and grilled fish, now is the time for the more gutsy flavours to shine. Despite all of this, I have been trying to cut my portion size and meat intake lately. I have just read Planet Chicken by Hattie Ellis and this has shocked me into buying only organic chicken. This expense, coupled with an ever expanding waist line may have been the catalyst for my decision but I will certainly continue with the plan having lost 9lb in three weeks!
I sometimes find it hard to decide what to cook when planning a veggie meal. Brought up as a die hard meat and two veg man (except I normally skipped the two veg), it feels counter intuitive not to have a centrepiece on the plate. There are two ways to combat this – firstly to replace the meat centrepiece with a vegetable one (baked cauliflower etc) or to have a few smaller vegetable offerings which together make up the meal. This Roast Carrots with Cumin Seed is at home in either scenario. I like it as a centrepiece to a salad, leaving the carrots whole or chopped smaller to become a side dish. These are also a great addition to roast lamb, pork or chicken and are even delicious cold as a snack.
Enough for 2 salads or 4 as a side
500g Carrots (peeled and halved lengthwise)
1 tbsp Extra-Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1/2 tsp Cumin Seed
Sea Salt and Freshly Ground Pepper
Preheat oven to 180 degrees C.
Put the carrots into a baking dish in a single layer. Mix the oil and lemon juice together and pour over the carrots, mixing with your hands to ensure an even coating. Sprinkle on the cumin seeds, salt and pepper and bake for 45 minutes.