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Tumeric and Cumin Roasted Carrots

A slightly different side for a curry night, but roast carrots are so delicious this seems like an obvious win. Sweet and spiced, these provide a light partner to a rich dahl or curry. And to top it off, carrots are the ultimate sustainable food, available year round and grown across the UK.

Serves 4 as a side


500g carrots

1 tsp cumin seeds

1 tsp tumeric

1 tsp vegetable oil

1 tsp maple syrup

Fresh coriander to serve


  1. Preheat the oven to 220 degrees Celcius.

  2. Peel and half the carrots length ways. You may need to half the carrots further if there are particularly long or fat. Add to a roasting tray along with the cumin, tumeric, oil and syrup. Season with salt and pepper and toss well.

  3. Roast in the oven for 20-30 minutes, until cooked and golden, tossing half way through. Serve with fresh coriander.


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