I often find roasting preferable to boiling when cooking carrots, firstly it intensifies their sweetness and secondly it gives me scope to add other enhancing ingredients.
Carrots can be partnered with a multitude of of flavourings and this time I paired them with a combination of shredded fresh ginger and crushed coriander seeds. The fragrant lemon-like zestiness works really well with the almost caramelised quality of the bright orange roots, I also like the warmth from the ginger.
Just peel the carrots and quarter them lengthways, drop them into bowl. Peel a chunk of ginger and cut into thin strips. Take about a tablespoon of whole coriander seeds and pound them in a mortar with a pestle until they become coarsely crushed. Mix the ginger and coriander into the carrots with some salt and black pepper and pour in a slug of olive oil and coat everything well.
Tip on to a preheated roasting tray and pop into the oven, turning occasionally until they become soft and take on some colour.
I like to serve them with roast meats, especially chicken. Maybe they could feature on the Christmas table with the turkey?
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