Why you are cooking this tonight
Every Australian Sunday roast has a tray of watery, beige, boring carrots. This is not that. Whole baby carrots, whole, roasted in a tangle of butter, honey and cumin, until the edges caramelise and the butter turns nutty. You end up with the sweetest, most savoury vegetable on the table.
Dutch carrots with the tops left on look beautiful and taste right. If your greengrocer only has the bagged regular carrots, halve them lengthways – the cut side is where the caramelisation lives.
Notes on method
Unsalted butter, real honey (something floral, not the cheap squeeze bottle), fresh cumin seeds toasted at the start.
What to pour with it
With a roast lamb or chicken, a Heathcote shiraz or a McLaren Vale grenache. For the drinks table, an Old Fashioned with orange peel.
The recipe
Ingredients
Method
Method
- Preheat oven to 200°C fan-forced. Wash carrots, leave on a couple of centimetres of the tops if using Dutch.
- Toast cumin seeds in a dry pan for 60 seconds until fragrant.
- In a large roasting tray, melt butter over low heat on stovetop. Once it foams and turns golden brown (about 3 min), remove from heat. Stir in honey, cumin, thyme, garlic, salt.
- Add carrots, toss to coat.
- Roast 30-35 minutes, turning once halfway, until carrots are tender and edges deeply caramelised.
- Tip onto a serving plate, dollop yoghurt in spoonfuls, scatter pepitas and herbs. Serve with pan juices drizzled over.
Nutrition
Serving: 1gCalories: 220kcal
Tried this recipe?Let us know how it was!