This recipe was originally created a couple of years ago for one of my first ever Popups at the famous Pump Street Bakery. An incredible memory of a moment that feels like a lifetime ago, we cooked up feasts over a two night residency at this gem of an award wining bakery, tucked into the most perfect town on the Suffolk Coast.
Using only local ingredients from some of the country’s finest producers, carrots were not on our original menu. But as I walked through the gate of Maple Farm to collect our vegetable haul I was stopped in my tracks by a mountain of glorious bunches of rainbow carrots that I swiftly added to the bounty in the boot of the car. And thus this recipe was born.
Equally as good at room temperature as hot out of the oven and the perfect side to brighten up your life, these are a regular at my table from late summer, when these jazzy carrots first appear, all the way through the early winter months. Sweet, with a little crunch, and a lingering spice punch, be careful not to eat them all before you sit down.
Note: if you are wondering about my favourite roasting tin pictured here, it’s made by my friend and incredibly talented artist/blacksmith, Conrad Hicks. This is my probably the most used item in my kitchen.
Cooking these high and fast ticks the instant gratification boxes and retains their crunch while giving you those desirable caramelised edges.
(This was one of the recipes featured on my Rosh Hashanah segment on Channel 4 Sunday Brunch)
Spiced Roasted Carrots
- 1kg carrots, preferably still with greens attached, preferably a variety of colours
- 1 tbsp olive oil
- 3 cloves garlic
- 1 banana shallot thinly sliced into rounds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 2 star anise
- 1 tsp Aleppo pepper or chili flakes
- 1 tbsp honey
- good pinch of salt and a good few grinds of pepper
- squeeze of lemon juice (or orange juice in the winter for a little festive lift)
- parsley and coriander leaves for garnish if you are that way inclined
Preheat oven to 250C / 500F. Line a large baking tray (or two depending on how big the carrots are) with baking parchment.
Cut the tops off the bunches of carrots, leaving 1cm of green at the top. If the leaves are still fresh, use them to make a delicious pesto.
Cut the carrots into half lengthwise, or if they are fatter carrots, cut then into quarters, keeping the length.
Place the carrots on the baking sheets in one layer. If they do not fit in one layer, use 2 baking sheets.
Sprinkle over all the seasonings and aromatics and stir together until fully coated.
Roast for 10 minutes until starting to brown at the edges. Stir around and roast another 5 minutes or until browned and still have a little crunch.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
