Roasted carrots with toasted coriander seed butter

Name: Roasted carrots with toasted coriander seed butter
Total time: 65 min
Yield: 8 portioner
Cuisine: Brittiskt
Ingredients: 600 g baby carrots (use rainbow carrots; 2 tsp olive oil; 1 tbsp coriander seeds; 1 clementine or ½ orange; small bunch of parsley chopped; 150 g softened butter

Toast coriander seeds and mix into a flavoured butter to make this stunning roasted carrot side. Serve it for Sunday lunch or Christmas dinner.

8 portioner 1t 5min easyBrittiskt

Ingredienser

600 g baby carrots (use rainbow carrots (if you can get them), unpeeled)
2 tsp olive oil
1 tbsp coriander seeds
1 clementine or ½ orange (zested)
small bunch of parsley chopped
150 g softened butter

Gör så här

Heat the oven to 200C/180C fan/gas 6. Cut any damaged ends off the carrots and tip into a roasting tin. Drizzle over the oil and season with salt, then roast for 45 mins, tossing halfway through cooking.

Toast the coriander seeds in a dry frying pan, then grind using a pestle and mortar, but don't break them down too much – the carrots benefit from some added texture. Leave to cool.

Mix the crushed coriander seeds, citrus zest and parsley into the butter. Pile the flavoured butter onto a piece of baking parchment and roll into a cracker shape, twisting the ends.

Serve the carrots with a few slices of the flavoured butter on top, and grind over some black pepper.