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Ingredients
- 1kg of mixed carrots, scrubbed and cut into 3cm chunks (if you can’t find heritage carrots just use organic carrots)
- 50ml olive oil
- A thumb sized piece of ginger, peeled and grated.
- 100ml water
- Salt and pepper
- For the cardamom butter sauce:
- Juice of 1 orange
- 10 cardamom pods, crushed
- 1 sprig of rosemary
- 200g cold butter, diced
- Salt and pepper
- A few sprigs mint
1 Pre-heat your oven to 185 degrees.
2 To roast the carrots, turn everything in a roasting tray, add the water then roast for 20 minutes or so until caramelised and cooked through.
3 For the cardamom butter sauce, reduce the orange juice slowly by half, by simmering gently along with the cardamom and rosemary.
4 Whisk in the butter over a low heat. Pass through a sieve and set aside.
5 To serve, warm the carrots and divide them into bowls. Drizzle the butter sauce over the carrots, tear the mint leaves on top.
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