Roast carrots with nigella seeds

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

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

  1. For even cooking, cut larger carrots in half lengthways to make them all a similar size.

  2. Prep the carrots to the end of step 1 up to 12 hours in advance and keep in a freezer bag in the fridge.

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