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

Easy
March 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.

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

Visit deliciousmagazine.co.uk to save recipe

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.

Fancy getting a copy in print?

Subscribe to our magazine

Roast carrots with nigella seeds

Ingredients

Method

delicious. tips

Roast carrots and parsnips with walnut sauce

Balsamic and brown sugar roast carrots and parsnips

Honey and cumin roast carrots

Caraway and honey-roast carrots and parsnips

More to discover

Roast carrots with nigella seeds

Ingredients

Method

delicious. tips

Or, how about...?

Roast carrots and parsnips with walnut sauce

Balsamic and brown sugar roast carrots and parsnips

Honey and cumin roast carrots

Caraway and honey-roast carrots and parsnips

More to discover