Roast carrots with nigella seeds

Roast carrots with nigella seeds
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
79kcals
Fat
4.3g (0.6g saturated)
Protein
0.9g
Carbohydrates
7.1g (6.7g sugars)
Fibre
4g
Salt
0.1g
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

  1. In a bowl, mix the carrots with the oil, nigella seeds, salt and some freshly ground black pepper.
  2. 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

  1. For even cooking, cut larger carrots in half lengthways to make them all a similar size.

  2. 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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