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Roasted Carrots with Citrus and Garam Masala

Course: Side Dish
Cuisine: Modern Indian

Ingredients

  • 7-8 baby carrots; slit into halves lengthwise the really small ones can be left whole
  • 1/2 cup fresh orange juice
  • zest of 1 lime
  • 1 tbsp gujarati garam masala
  • 1-2 tbsp butter
  • 3 tbsp fresh coriander leaves chopped for garnis
  • salt; to season

Gujarati garam masala:

  • ½ cup coriander seeds
  • 3 tbsp fennel seeds
  • 1 tbsp brown mustard seeds
  • 1 tsp cardamom seeds
  • 10 cloves
  • ½ tsp red pepper flakes
  • 2 inch cinnamon

Instructions

To make the spice blend

  • Dry roast the whole spices, cool and grind to a powder. This yields more than you need; the rest can be stored for upto 3 months in an airtight container.
  • Pre-heat the oven to 200°C.
  • In an oven-proof tray, lined with baking paper, combine the carrots with the orange juice, butter, lime zest, garam masala and salt. Mix well so that the carrots are well coated.
  • Roast for about 20-30 minutes at 180C (fan forced) or till the carrots are nicely roasted but with a bite to it. Remove half way through cook and check seasoning. Add more citrus if necessary.
  • Garnish with chopped coriander leaves.
  • Serve warm with rice, grilled meats, seafood….with just about anything your heart desires.