Roast carrots with floral spiced butter

Name: Roast carrots with floral spiced butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4 as a side
Ingredients: 450g carrots; ½ tbsp olive oil; 2 tbsp blanched hazelnuts, roughly chopped; 50g unsalted butter; 250g greek yogurt; 2 tbsp finely chopped coriander; Finely grated zest 1 lemon; For the spice blend; 1 tsp coriander seeds; 6 cardamom pods, bashed open and seeds reserved; 1 clove; 2 tsp pink peppercorns; ¼ tsp sumac; ¼ tsp dried rose petals

Portion size: Serves 4 as a side
Hands-on time 15 min. Oven time 30 min
Difficulty: easy

Gluten-free

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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Roast carrots are drizzled with an incredibly tasty butter infused with a floral spice blend, bringing out those naturally sweet notes in the vegetable. Great as a warm salad with bread, or serve as a side with your roast dinner.

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Ingredients

450g carrots
½ tbsp olive oil
2 tbsp blanched hazelnuts, roughly chopped
50g unsalted butter
250g greek yogurt
2 tbsp finely chopped coriander
Finely grated zest 1 lemon

For the spice blend

1 tsp coriander seeds
6 cardamom pods, bashed open and seeds reserved
1 clove
2 tsp pink peppercorns
¼ tsp sumac
¼ tsp dried rose petals

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Method

Heat the oven to 180ºC/160°C fan/gas 4. Put the carrots in a roasting dish, drizzle with the oil, then roast for 30 minutes.
Meanwhile, put the coriander seeds, cardamom seeds and clove in a small dry frying pan over a medium heat. Toast for around 30 seconds until fragrant. Leave to cool a little, then put in a spice grinder/pestle and mortar with the pink peppercorns, sumac and rose petals. Grind to a powder.
Put the pan back over a low-medium heat. Add the nuts and toast until golden all over (about 2 minutes). Add the butter and 1 tbsp spice blend, then cook for a few minutes – the butter should foam up and the white solids caramelise and sink. Remove the pan from the heat.
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Mix the yogurt, coriander, lemon zest and a pinch of salt, then spread over a platter. Top with the carrots, pour over the spiced nutty butter and serve.

Nutrition

246kcals Calories
18g (9.8g saturated) Fat
7.2g Protein
11g (10g sugars) Carbs
4.8g Fibre
0.2g Salt

Quick wins & tips

Don’t waste it Save the leftover spice blend in an airtight container. Use within 1 month for the best flavour (although it will keep indefinitely). Use it as a rub on meat or fish, or sprinkle it over vegetables before they go in the oven.