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Roast carrots with shatta butter

Name: Roast carrots with shatta butter
Prep time: 15 min
Cook time: PT45-50M
Total time: 60 min
Yield: Serves 6 as a side
Cuisine: Middle Eastern
Ingredients: 1 jalapeño chilli; 1 small garlic clove; 1 tsp pul biber (aleppo chilli flakes – or use regular chilli flakes but use a little less); Finely grated zest and juice 1 lemon; 1 tbsp finely chopped coriander; 50g unsalted butter, softened; 1kg carrots (rainbow or heritage if you can get them), trimmed and halved lengthways; 2 tbsp shelled pistachios, toasted and roughly chopped

By: Ravinder Bhogal

Published: 3 Mar 24
Updated: 25 Mar 24

Ravinder Bhogal gives classic roast carrots a Middle Eastern twist in this side dish recipe, serving them with pistachios and spicy shatta butter. “Sweet carrots with a tickle of chilli heat make for a vibrant side dish,” she says. “If you’d prefer this to be a starter, serve on a bed of labneh or whipped feta.”

In search of a springtime dessert? Try Ravinder’s burnt honey pannacottas with forced rhubarb.

Easy
March 2024

Test kitchen approved

Serves 6 as a side
Hands-on time 15 min. Oven time 45-50 min

In search of a springtime dessert? Try Ravinder’s burnt honey pannacottas with forced rhubarb.

Nutrition: Per serving

Calories: 151kcals
Fat: 8.8g (4.7g saturated)
Protein: 1.5g
Carbohydrates: 13g (12g sugars)
Fibre: 6.9g
Salt: 0.2g

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Ingredients

1 jalapeño chilli
1 small garlic clove
1 tsp pul biber (aleppo chilli flakes – or use regular chilli flakes but use a little less)
Finely grated zest and juice 1 lemon
1 tbsp finely chopped coriander
50g unsalted butter, softened
1kg carrots (rainbow or heritage if you can get them), trimmed and halved lengthways
2 tbsp shelled pistachios, toasted and roughly chopped

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Method

Heat the oven to 180°C fan/gas 6. Make the shatta butter (see Know-how): put the jalapeño and garlic in a pestle and mortar with a pinch of salt and pound into a paste. Add the chilli flakes, lemon zest and juice and coriander, mix again, then mash in the butter.
Lay the carrots in a roasting tin and dot the shatta butter all over. Season with salt and pepper, then roast for 45-50 minutes, turning halfway, until tender and caramelised. Sprinkle with pistachios to serve.