Roast Carrots with Orange and Cumin

This is one of my favourite dishes and comes fresh from my garden. I use young summer carrots. If they are from your own garden, don't peel them, just give them a good scrub. Any slightly thicker ones just slice down the centre. You can use any kind of carrot, but try and cut them to roughly the same size so they will cook at the same time. These work well with any roast dinner.

Ingredients

Olive oil

A knob of butter

600g carrots

2 teaspoons cumin seeds

Sea salt and black pepper to season

1 orange

Method

• Pour some oil and drop a knob of butter into an oven dish and place into an oven preheated to 190ºC.

• Prepare the carrots by cutting them to roughly the same size.

• Remove the tray, ensuring that the butter has melted, and put in the carrots, sprinkle over the cumin seeds and season well. Cover with foil and place in the oven for around 30 minutes.

• Take out of the oven and remove the foil. Add in the grated zest of the orange and a good squeeze of juice. Stir all around and place back into oven for 20 minutes.

• Remove and serve right away.