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
