Roasted Carrots with Coriander

Vegetables are often overlooked when it comes to the Sunday roast, often only functioning as a supporting act rather than the main attraction. But this needn’t be the case; vegetables have so much to offer to this weekly feast and can easily be transformed into dishes that are thrifty, comforting and delicious.

Also the fact that this meal is a British tradition doesn’t mean that we should be confined to our own cuisine, I find the addition of Middle Eastern spices can really lift this meal and bring much needed warmth to a cold winter’s day.

So if your roast could do with a makeover, give this recipe a go and begin your celebration of roast vegetables.

Roasted Carrots with Coriander (4)

Ingredients

·         600g carrots

·         2 tablespoons olive oil

·         2 teaspoons ground coriander

·         Salt and pepper

Method

1.       Preheat the oven to 200°C

2.       Cut the tops off the carrots, and give them a good wash. I prefer to leave the skins on to maximise their flavour, though if this troubles you feel free to peel away.

3.       Cut the carrots into chunky batons and place of the baking tray.

4.       Add the olive oil, coriander, salt and pepper to the carrots and toss together until they all have a coating of the spiced oil.

5.       Bake the carrots in the oven for 25-35 minutes, until golden.

6.       Serve alongside you Sunday roast, or with other vegetable dishes.

These carrots also make a great alternative to chips- a great way to get children into vegetables.