Doesn’t everyone always have a bag of carrots lying around in the bottom of the fridge. I know I do. Every time I go shopping I get carrots and I never use them all. They are so cheap that you always just buy a bag, use 2 and leave the rest to shrivel up in the fridge.
Well this dish could be the answer. Well – a better answer than carrot and coriander soup – which I just don’t enjoy!
Another offering from Hugh Fearnley Whittingstall’s River Cottage Light and Easy cookbook, this does use up a kilo of carrots with minimum effort.
Simply prep the carrots, toss in sesame seed and rapeseed oil and roast. Season them and roast them until they caramelise. Job done!
But what’s that you see in the picture – raisins? While the carrots are roasting simmer some runny honey and some orange zest and juice and add some raisins. Turn off the heat and let them soak up the juice.
When the carrots are ready, add the raisins and serve with a little chopped parsley. Very simple indeed.
I had every intention of serving these as a side yesterday but it got too late to eat – so I ended up eating these on their own for lunch. I didn’t have anything else to eat as my Ocado order doesn’t come until tomorrow morning.
These are quite sweet and very orangey – the carrots really soaked up the juices from the raisins. Not sure they work on their own. Probably better to serve these with something more substantial.