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Roasted carrots & potatoes with shallots, nigella & rosemary
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Serves: 4-6 as a side
1kg King Edward Potatoes, peeled and cut into halves, thirds or left whole so all are roughly the same size
4 tbsp beef dripping (or sunflower oil)
2 tbsp maple syrup
2 tsp nigella seeds
4 sprigs rosemary
1 lemon, halved
4 echalion shallots, cut into wedges (about 4-6 per onion)
350g pack Trio Of Chantenay Carrots
1. Preheat the oven to 200ºC, gas mark 6. Boil the potatoes in a large pan of salted water for about 4 minutes. Drain and allow to steam dry.
2. Put the dripping or oil into a large roasting tin along with the maple syrup, nigella seeds, rosemary, lemon and shallots. Tip in the potatoes, season and mix thoroughly.
3. Roast for 15 minutes then mix in the carrots and cook for 55 minutes more, stirring once or twice, until golden and coloured at the edges
Cook’s tip Try mixing and matching the root veg in this easy recipe. Parsnips, turnips and beetroot would work well in place of the carrots and sweet potatoes could be swapped for the King Edwards. Just adjust the cooking times accordingly and roast until tender and coloured.
Typical values per serving:
source of fibre/1 of your 5 a day/low in fat
This recipe was first published in October 2020.