Carrots in cumin and coriander butter recipe

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  • Healthy
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 5 min
Cooking: 10 min
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  • The sweetness of the carrots compliments the fragrant flavours of cumin in this delicious dish so they’ll go perfectly with your Sunday roast or Christmas Day dinner


    • 250g (9oz) Chantenay carrots, scraped or peeled, if required
    • Pinch sugar
    • ½ tsp whole cumin seeds
    • ½ tsp whole coriander seeds
    • 25g (1oz) unsalted butter
    • Salt and freshly ground black pepper


    • Place the carrots in a saucepan of boiling water, season and add the sugar. Bring back to the boil and simmer for 5-7 mins or until they are just tender. You can test this with the point of a sharp knife. Drain and return to the pan.

    • Place the cumin and coriander seeds in a pestle and mortar and lightly crush.

    • In a small pan, heat the butter until melted, toss in cumin and coriander seeds. After about 10 secs, add this to the carrots and return the lid.

    • Shake the pan until the carrots are coated with the flavoured butter.

    Top tip for making Carrots in cumin and coriander butter

    Don't be tempted to over-boil the carrots. They are at their best when tender but still retaining a little bite.

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