Ottolenghi’s book, Nopi, has an undeserved reputation of being to chefy, too difficult for a home kitchen. While that is sort of true for some recipes, there are also so many dishes in this book that are either simple to make, or can be adjusted to suit your kitchen and pantry.
This recipe falls into the first category. It is just roasted carrots, but the mixture that the carrots are tossed in makes all the difference. Quite divine. We ate a plateful each.
For this dish I did three things differently. I used some Quince Honey that I made earlier this year – quite divine in its own right. I layered white and black pepper in the dish – using both in dishes is my current obsession, as it gives layered peppery flavours. And thirdly, our garlic cloves here are large and fat and luscious, so I avoid mincing or dicing them. They have a right to be present in the dish, front and foremost. So I slice them whenever I use them, but you could also use them whole.
Roasted Carrots with Coriander Seeds and Garlic
kg carrots, peeled
1 Tblspn runny honey
1.5 Tblspn olive oil
1.5 tspn coriander seeds, gently crushed
3 garlic cloves, crushed
5 thyme sprigs
coarse sea salt and black pepper
Heat the oven to 200C.
Halve the carrots widthways, then quarter or halve lengthways; you’re after long, roughly 2cm x 6cm pieces.
In a large bowl, put the carrots, honey, olive oil, coriander seeds, garlic, 1.5 tspn of salt and plenty of black pepper. Mix until the carrots are well coated, then spread out over one large or two medium baking trays – keep the carrots from being overcrowded.
Roast in the oven for 30 minutes, mixing through the thyme about 3 minutes before removing from the oven. The carrots should be cooked through and caramelised but still retain their bright colour.
Serve and Enjoy!