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Monday, May 26, 2014

Carrots with cumin and honey

A simple side that will light up any roast. Slightly sweet and spicy, I just love the combination. Pair it with any lamb or chicken dish or even add some cooked beetroot and danish feta and you've got a vegetarian main. Yum yum.

Carrots with cumin and honey

Ingredients: (serves 3-4 as a side dish)
400g young/baby carrots
2 tbsp olive oil
1 tbsp cumin seeds
1 tbsp honey
salt and pepper
2 tbsp sesame seeds

Boil/steam the carrots until just tender, then drain. (About 10 min)
Place a large frying pan on high heat and add the oil and cumin.
When the cumin begins to sizzle, add the carrots, honey and salt and pepper and 1 tbsp of sesame seeds.
Toss for 1-2 minutes, then spoon onto a serving dish.
Sprinkle over the remaining sesame seeds.

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