World Cuisine

Carrots with Cumin & Herbs

prep 5 mins cook 10–12 mins
  • 1–2 teaspoons cumin seeds
  • 500 g (1 lb) carrots, peeled and cut into thick, bite-sized sticks
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 2 garlic cloves, crushed
  • 1-2 teaspoons runny honey
  • small bunch of coriander, finely chopped
  • small bunch of mint, finely chopped
  • sea salt and black pepper

Dry-fry the cumin seeds in a small, heavy-based frying pan over a medium heat for about 1–2 minutes, shaking constantly, until they emit a nutty aroma. Transfer to a bowl and leave to cool.

Cook the carrots in a steamer for 10 –12 minutes until tender. Refresh under cold running water, then drain.

Place the carrots in a bowl and toss with the olive oil, lemon juice, garlic, roasted cumin seeds and honey. Season to taste, then stir in the coriander and mint. Serve as a side dish to accompany tagines.

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