I have used some lovely roasted carrots combined with ground ginger, cumin and papkrika doused with olive oil, soy sauce and maple syrup then roasted in the oven creating a sticky glaze. I also roasted fat cloves of unpeeled garlic. After 40 minutes they were sticky and still crunchy which I put onto my Pumpkin Mash (see previous recipe) and decorated with parsley leaves. At this point you can really play here, putting onto sourdough, using as a side dish for Chicken or Fish, or even pasta, alongside wedges of Pumpkin. It is a filling dish and I prefer the taste of roasted caramlised carrots on the pumpkin mash.
Ingredients
Pack of Carrots - if they are large then cut into half lengthways. If bought from Farmers Markets reserve the tops for Carrot Top Pesto - Top and Tail cautiously keeping as much carrot
Olive Oil
1 teaspoon of Ground Cumin
1 teaspoon of Ground Ginger
1/2 teaspoon of Paprika
Good glug of Olive Oil
2 tablespoons of Balsamic Vinegar or Soy Sauce
Freshly Ground Pepper
3 tablespoons of maple syrup
3/4 Garlic cloves with skin on (optional)
Combine raw carrots in a roasting tin with the spices, maple syrup, and olive oil and garlic should you so wish (garlic is also present in the pumpkin mash - see previous recipe)
Roast for 30-40 minutes in Gas Mark 6 oven
Remove and baste the sticky sauce over the carrots
Place a generous spoonful of pumpkin mash onto a plate and put the carrots on top. Season with salt to taste and more freshly ground pepper and chopped parsley or basil. Baste with the sticky sauce from the carrot roasting tin. I also placed some pumpkin wedges on the side for a hungry person.
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