Though we’re at a point in globalisation where produce tends to be available year round, it comes at a cost. Whether that’s immense transport costs or having farmers overtax their soil and growing patterns, convenience is shaking up how we should eat. So when beautiful seasonal produce is available, why not make the most of it?
Red Carrots are an Indian Winter speciality and they hold the key to a number of amazing benefits. We all know that carrots are good for the eyes with large amounts of beta carotene and lutein, but red carrots also contain a compound called lycopene which is present in other red vegetables like bell peppers and is a useful antioxidant.
Due to their inherent sweetness, red carrots are commonly associated with sweet dishes. But they are sorely underutilised in savoury dishes. For savoury dishes, use ginger, garlic, chillies, onions, and black pepper to balance out the sweetness of red carrots. Acidity can also be added through lemon juice, tamarind juice, or vinegars to balance out the sweetness.
They’re also thought to have more fibre and natural sweetness which is best brought out through a slow cooking process such as roasting. So rather than counteract that natural flavour, this recipe leans into it with a drizzle of honey and then boosts that flavour with cumin and paprika. You can also add more seasonings like garlic or herbs as per your taste.
Ingredients
- 8 medium whole peeled carrots
- 3 tablespoons olive oil
- 1 tsp paprika
- 1 tsp cumin powder
- ¼ cup honey
- Salt and black pepper to taste
Method
- Preheat an oven to 175°C.
- Peel the carrots and lay them whole in a lined baking dish.
- Drizzle them with olive oil and toss to ensure they’re well coated.
- Pour over the honey and then add the cumin, paprika, salt and pepper.
- Mix evenly till all covered equally.
- Bake the carrots in a preheated oven for 30-40 minutes until tender.