Honey Glazed Carrots with Orange and Cumin
Eat the rainbow with these Honey Glazed Heirloom Carrots with Orange and Cumin. Morish and sweet, subtly warm and deliciously vibrant, this dish is bursting with vitamins.
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Servings: 6
Calories: 87kcal
Equipment
- Tbsp Measuring Spoon
- Casserole Pan with Lid
- Orange Zester
- Wooden Spoon (or similar)
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 0.5 tsp Cumin
- 1 Orange Juiced and zested
- 3 Garlic Cloves The skin on and squashed slightly
- 1 tbsp Honey
- 2 tbsp Water
- 0.5 tsp Sea Salt
- 1 tsp Black Pepper
- 600 g Heirloom Carrots
- 3 Sprigs Thyme
Instructions
- Prepare your ingredients and get your equipment ready.
- Heat the oil in a pan on medium-high heat, add the cumin and cook for a minute until fragrant.
- Add the orange juice, orange zest, garlic cloves, honey, salt, pepper and water to the pan and stir until combined. Turn the heat to high and bring the liquid to a boil.Once boiling, turn the heat down to medium for a gentle simmer.
- Carefully, add the carrots to the pan. Give them a toss in the liquid and then throw in the thyme. Put the lid on, stirring them every 5 minutes, so as the liquid thickens it starts to cling to the carrots, rather than the bottom of the pan! Cook for 15 minutes or until the carrots have softened but still have a nice bite.
- Remove the lid off the pan and cook the sweet liquid down until it becomes thick and syrupy. About 5 minutes.
- Carefully remove the thyme sprigs and garlic skins (as it will be hot). Serve and enjoy!
Nutrition
Calories: 87kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 264mg | Fiber: 3g | Sugar: 10g
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