Best-ever side dish recipes · Middle Eastern
Roast carrots with shatta butter
Ravinder Bhogal gives classic roast carrots a Middle Eastern twist in this side dish recipe, serving them with pistachios and spicy shatta butter. “Sweet carrots with a tickle of chilli heat make for a vibrant side dish,” she says. “If you’d prefer this to be a starter, serve on a bed of labneh or whipped feta.” In search of a springtime dessert? Try Ravinder’s burnt honey pannacottas with forced rhubarb.
Gluten-freeVegetarian
Serves6 as a side
Hands-on15 min. Oven time 45-50 min
Oven50 min
DifficultyEasy
Method
Heat the oven to 180°C fan/gas 6. Make the shatta butter (see Know-how): put the jalapeño and garlic in a pestle and mortar with a pinch of salt and pound into a paste. Add the chilli flakes, lemon zest and juice and coriander, mix again, then mash in the butter.
Lay the carrots in a roasting tin and dot the shatta butter all over. Season with salt and pepper, then roast for 45-50 minutes, turning halfway, until tender and caramelised. Sprinkle with pistachios to serve.
Nutrition
| Calories | 151kcals |
|---|---|
| Fat | 8.8g (4.7g saturated) |
| Protein | 1.5g |
| Carbohydrates | 13g (12g sugars) |
| Fibre | 6.9g |
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Very yummy, I ate once at Emmanuel Katto restaurant in Uganda.