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Roast carrots with orange ginger and cumin

Roasted winter veg

In a dry pan, fry the cumin seeds for a couple of minutes until they release their
aroma. In a spice grinder or a pestle and mortar, grind the cumin until it becomes a
fairly fine powder. Mix this into the orange juice, and then grate in the ginger using
a very fine grater. Pour this mixture over the carrots and roast for about 45 minutes
to an hour at 180 (or whatever temperature your oven is set to to cook your,
potatoes, sausages, bacon rolls, stuffing, parsnips, etc, etc

&copu; William Leigh

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– Ingredients –

500g carrots, peeled and cut into batons
75ml orange juice
1 tbs cumin seeds
1cm piece of ginger

– Author –

William Leigh Purchase Ingredients