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Roast carrots with nigella seeds

Name: Roast carrots with nigella seeds
Yield: Serves 6
Cuisine: British recipes
Ingredients: 750g medium carrots, topped and tailed; 2 tbsp light olive oil; 1 tsp nigella seeds; ½ tsp sea salt

Published: 14 Mar 17
Updated: 4 Mar 25

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.

Easy
February 2017

Test kitchen approved

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.

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

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Ingredients

750g medium carrots, topped and tailed
2 tbsp light olive oil
1 tsp nigella seeds
½ tsp sea salt

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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.

Recipe from February 2017 Issue

Nutrition

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

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.