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Carrot
Honey and cumin roast carrots

Honey and cumin roast carrots

Name: Honey and cumin roast carrots
Yield: Serves 8
Cuisine: British recipes
Ingredients: 1kg carrots, cut into even chunks; Glug vegetable oil; 1 tsp cumin seeds, crushed; 2 tsp dijon mustard; 1 tbsp maple syrup; Few fresh thyme sprigs, leaves picked; 2 tbsp za’atar spice mix (optional)

Easy
April 2017

Easy
April 2017

Test kitchen approved

Serves 8
Hands-on time 5 min, oven time 30 min

Honey-glazed carrots are a classic Sunday roast side dish, we’ve added cumin and za’tar to add a warm, spiced flavour.

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Nutrition: per serving

Calories: 82kcals
Fat: 3.7g (0.3g saturated)
Protein: 1.1g
Carbohydrates: 9g (8.2g sugars)
Fibre: 4.2g
Salt: 0.22g

Nutrition: per serving

Calories: 82kcals
Fat: 3.7g (0.3g saturated)
Protein: 1.1g
Carbohydrates: 9g (8.2g sugars)
Fibre: 4.2g
Salt: 0.22g

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Ingredients

1kg carrots, cut into even chunks
Glug vegetable oil
1 tsp cumin seeds, crushed
2 tsp dijon mustard
1 tbsp maple syrup
Few fresh thyme sprigs, leaves picked
2 tbsp za’atar spice mix (optional)

Method

Heat the oven to 180°C/160°fan/gas 4. Put the carrots in a roasting tin and toss with the oil, cumin, mustard and maple syrup. Cover with foil and roast for 20 minutes.
Uncover, stir and roast for 10-15 minutes to glaze and colour. Serve scattered with the thyme leaves and za’atar spice mix, if using.