A touch of paprika heightens the colour and contrasts with the sweetness of baby carrots.
500g (a good pound or 2 bunches) baby carrots
½ tsp smoked paprika
1 tsp ground coriander seeds
½ tsp flaky sea salt
1 Tbsp extra virgin olive oil
Fresh grated parmesan cheese (optional)
1 Preheat oven to 200°C (400°F). Trim and peel carrots, washing well around the stalk ends. If carrots are uneven in size, cut fat ones in half lengthways. Cut a piece of baking (parchment) paper large enough to fit a shallow roasting tin. Mix paprika, coriander seeds and salt together on the paper, and add carrots. Drizzle with oil and use the ends of the paper to gently toss the carrots together until evenly coated with oil and spices. Lift paper and carrots and sit it inside roasting tin.
2 Bake carrots for 15-20 minutes, until lightly golden and nearly tender, turning once during cooking. Serve hot. If liked, sprinkle with freshly grated parmesan cheese.
You may think small carrots are a spring thing, but carrots are planted year-round and need to be thinned after each sewing. Look for smallish carrots as fat as your thumb (rather than teeny ones no bigger than your little finger – eat those ones raw).