CUMIN-ROASTED CARROTS

SERVES 6

The pungent, earthy aroma of cumin combined with a hint of sweetness from the orange make this dish delightful. These carrots are delicious served with my Tandoori Chicken.

INGREDIENTS
¼ tsp sea salt

1 ½ tsp/4 g cumin

¼ tsp coriander

3 tbsp/45 ml fresh orange juice

zest of 1 orange

1 tsp/1 g fresh thyme

2 lbs/910 g carrots, peeled whole

2 cloves garlic, minced

3 tbsp/45 ml ghee, melted

COOKING INSTRUCTIONS
Preheat oven to 400°F/204°C. Mix the salt, cumin, coriander, orange juice, orange zest and thyme in a bowl. Reserve 2 tbsp/30 ml of mixture. Spread carrots and garlic on a baking sheet, toss with ghee and drizzle with sauce. Make sure it is well combined. Bake for 30 minutes or until carrots are tender. Toss with remaining sauce and