Roast carrots with nigella seeds
- Published: 14 Mar 17
- Updated: 18 Mar 24
Adding nigella seeds gives a savoury nuttiness to classic roast carrots. Serve this vegan carrot dish as a side to your Sunday lunch.
Our roast carrots and parsnips with hazelnut dukkah is another great vegan option.
-
Serves 6
-
Hands-on time 10 min, oven time 30-45 min
Ingredients
- 750g medium carrots, topped and tailed
- 2 tbsp light olive oil
- 1 tsp nigella seeds
- ½ tsp sea salt
Method
- In a bowl, mix the carrots with the oil, nigella seeds, salt and some freshly ground black pepper.
- Spread in a single layer in a roasting tin, then roast at 180°C/ 160°C fan/gas 4 for 35-45 minutes until tender.
- Recipe from February 2017 Issue
Nutrition
- Calories
- 79kcals
- Fat
- 4.3g (0.6g saturated)
- Protein
- 0.9g
- Carbohydrates
- 7.1g (6.7g sugars)
- Fibre
- 4g
- Salt
- 0.1g
delicious. tips
For even cooking, cut larger carrots in half lengthways to make them all a similar size.
Prep the carrots to the end of step 1 up to 12 hours in advance and keep in a freezer bag in the fridge.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Christmas trimmings, sides and sauces
Roast carrots and parsnips with walnut sauce
This is a wonderfully earthy side dish, using root vegetables...
-
Easy
Save recipe
Carrot recipes
Balsamic and brown sugar roast carrots and parsnips
If you’re looking for something a little different to serve...
-
Easy
Save recipe
Carrot recipes
Honey and cumin roast carrots
Honey-glazed carrots are a classic Sunday roast side dish, we’ve...
-
Easy
Save recipe
Christmas trimmings, sides and sauces
Caraway and honey-roast carrots and parsnips
Looking for an alternative carrot dish to go with your...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter