
Roast carrots with nigella seeds
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Easy
- February 2017

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Serves 6
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Hands-on time 10 min, oven time 30-45 min
Adding nigella seeds gives a savoury nuttiness to classic roast carrots. Serve this vegan carrot dish as a side to your Sunday lunch.
Our roast carrots and parsnips with hazelnut dukkah is another great vegan option.
- Calories
- 79kcals
- Fat
- 4.3g (0.6g saturated)
- Protein
- 0.9g
- Carbohydrates
- 7.1g (6.7g sugars)
- Fibre
- 4g
- Salt
- 0.1g
Ingredients
- 750g medium carrots, topped and tailed
- 2 tbsp light olive oil
- 1 tsp nigella seeds
- ½ tsp sea salt
Method
- In a bowl, mix the carrots with the oil, nigella seeds, salt and some freshly ground black pepper.
- Spread in a single layer in a roasting tin, then roast at 180°C/ 160°C fan/gas 4 for 35-45 minutes until tender.
delicious. tips
For even cooking, cut larger carrots in half lengthways to make them all a similar size.
Prep the carrots to the end of step 1 up to 12 hours in advance and keep in a freezer bag in the fridge.
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