Roast carrots with nigella seeds
- February 2017
- Serves 6
- 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.
- 4.3g (0.6g saturated)
- 7.1g (6.7g sugars)
- 750g medium carrots, topped and tailed
- 2 tbsp light olive oil
- 1 tsp nigella seeds
- ½ tsp sea salt
- 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.
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.
Rate & review
Or, how about...?
Balsamic and brown sugar roast carrots and parsnips
If you’re looking for something a little different to serve...
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter