Roast carrots with coriander seeds, mandarins & garlic
Boiled carrots can be such a let down, so with the festive season nearly upon us this recipe produces a succulent and caramelised finish, where you blanche the vegetables for a couple of minutes before roasting them. The results means these carrots taste as good hot or cold and what with the myriad of flavours going on here, be sure to make plenty as they are guaranteed to quickly disappear of the plate. Thanks to Ben Noble of the MS Society talking up the Mandarins – you’re right mate, they work a treat.
Servings: people
Ingredients
- 5 whole Carrot peeled (£0.50)
- 6 cloves garlic crushed (£0.18)
- 3 whole mandarins oranges will do (£0.60)
- 5 grams Salt teaspoon (£0.01)
- 5 grams Black pepper teaspoon (£0.16)
- 5 grams Coriander seeds teaspoon (£0.17)
- 13 ml Vegetable oil tablespoon (£0.02)
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Prep Time: 10
Cook Time: 20 minutes
- Peel & slice the carrots length wise, so you've got loads of orange batons. Boil a saucepan of worse, then immerse the carrots for about a minute, before removing and placing in cold or iced water.
- Get 4-6 cloves of garlic. Crush with the back end of a knife, retain the skin. Quarter the mandarins.
- In a baking tray, add all the prepared ingredients making sure everything is coated in oil.
- Cook for about 15 - 20 minutes on a medium heat turning a couple of times so that the carrots are nicely cooked through.
- Serve on their own with a dip or as a side to your Christmas dinner or a Sunday roast.
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