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Roast carrots with floral spiced butter

By: Pollyanna Coupland
Food producer, delicious.

Published: 7 Oct 24
Updated: 1 Nov 24

Roast carrots are drizzled with an incredibly tasty butter infused with a floral spice blend, bringing out those naturally sweet notes in the vegetable. Great as a warm salad with bread, or serve as a side with your roast dinner.

Easy
October 2024

Test kitchen approved

Serves 4 as a side
Hands-on time 15 min. Oven time 30 min

Nutrition: Per serving

Calories: 246kcals
Fat: 18g (9.8g saturated)
Protein: 7.2g
Carbohydrates: 11g (10g sugars)
Fibre: 4.8g
Salt: 0.2g

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Ingredients

450g carrots
½ tbsp olive oil
2 tbsp blanched hazelnuts, roughly chopped
50g unsalted butter
250g greek yogurt
2 tbsp finely chopped coriander
Finely grated zest 1 lemon

For the spice blend

1 tsp coriander seeds
6 cardamom pods, bashed open and seeds reserved
1 clove
2 tsp pink peppercorns
¼ tsp sumac
¼ tsp dried rose petals

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Method

Heat the oven to 180ºC/160°C fan/gas 4. Put the carrots in a roasting dish, drizzle with the oil, then roast for 30 minutes.
Meanwhile, put the coriander seeds, cardamom seeds and clove in a small dry frying pan over a medium heat. Toast for around 30 seconds until fragrant. Leave to cool a little, then put in a spice grinder/pestle and mortar with the pink peppercorns, sumac and rose petals. Grind to a powder.
Put the pan back over a low-medium heat. Add the nuts and toast until golden all over (about 2 minutes). Add the butter and 1 tbsp spice blend, then cook for a few minutes – the butter should foam up and the white solids caramelise and sink. Remove the pan from the heat.

Mix the yogurt, coriander, lemon zest and a pinch of salt, then spread over a platter. Top with the carrots, pour over the spiced nutty butter and serve.

Recipe from October 2024 Issue

Nutrition

Nutrition: per serving

Calories: 246kcals
Fat: 18g (9.8g saturated)
Protein: 7.2g
Carbohydrates: 11g (10g sugars)
Fibre: 4.8g
Salt: 0.2g

delicious. tips

Don’t waste it Save the leftover spice blend in an airtight container. Use within 1 month for the best flavour (although it will keep indefinitely). Use it as a rub on meat or fish, or sprinkle it over vegetables before they go in the oven.