Glazed Carrots with Cumin Seeds & Orange

Serves: 4

You will need
400g Chantenay carrots, halved lengthways
50g unsalted butter
1 heaped teaspoon cumin seeds
1 clove garlic, crushed
Zest of 1 orange
Sea salt & black pepper
3 tablespoons runny honey
2 teaspoons olive oil

Directions


1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Tip the carrots and butter into a saucepan and pour over just enough boiling water to cover. Bring to the boil and cook for 10 minutes until just tender. Drain thoroughly.

2.
Meanwhile, put the cumin seeds, garlic, orange zest and a good pinch of salt and pepper into a pestle and mortar. Pound together to make a rough paste. Tip into a bowl with the warm carrots, honey and oil and toss to coat evenly.

3. Tip the coated carrots into a 0.85 litre square Pyrex dish then roast in the oven for 25 minutes.

The recipe has been exclusively created by the legendary homeware brand Pyrex, a trusted cookware and kitchen brand since 1915.



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