Carrots in cumin and coriander butter recipe

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  • Healthy
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 5 min
Cooking: 10 min
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  • The sweetness of the carrots compliments the fragrant flavours of cumin in this delicious dish so they’ll go perfectly with your Sunday roast or Christmas Day dinner

    Now you’ve warmed up your skills with the side dishes it’s time for the main event, try our delicious maple roast gamon for the perfect centre piece for your Christmas dinner spread.


    • 250g (9oz) Chantenay carrots, scraped or peeled, if required
    • Pinch sugar
    • ½ tsp whole cumin seeds
    • ½ tsp whole coriander seeds
    • 25g (1oz) unsalted butter
    • Salt and freshly ground black pepper


    • Place the carrots in a saucepan of boiling water, season and add the sugar. Bring back to the boil and simmer for 5-7 mins or until they are just tender. You can test this with the point of a sharp knife. Drain and return to the pan.

    • Place the cumin and coriander seeds in a pestle and mortar and lightly crush.

    • In a small pan, heat the butter until melted, toss in cumin and coriander seeds. After about 10 secs, add this to the carrots and return the lid.

    • Shake the pan until the carrots are coated with the flavoured butter.

    Top tip for making Carrots in cumin and coriander butter

    Don't be tempted to over-boil the carrots. They are at their best when tender but still retaining a little bite.

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