*900g carrots, peeled and whole
*Olive oil, for roasting
*2 tablespoons cumin seeds
*Large knob of butter
*Salt and black pepper
1. Roast the carrots whole - with a little olive oil drizzled over them.
2. Cook in low oven at 160ºC/gas mark 3 for a good hour.
3. Either leave the roasted carrots whole or slice them into chunky ovals.
4. Then toast the cumin seeds for a couple of minutes in a dry frying pan to bring out the flavour.
5. Add a large chunk of butter to the pan and toss with the cumin seeds.
6. Season and serve immediately.
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