I love carrots. Asides from the obvious benefit of allowing you to ‘see in the dark’ (thanks, mum), they are delicious when cooked properly and not boiled to dire death in a saucepan with no seasoning and served emaciated, bone dry and glowing matt-ly with a white, chalk sheen (thanks, gran).
Serve them baked. Baking vegetables brings out their inherent sweetness and works particuarly well with carrots, but also with beetroot or any root vegetables.
I love cumin with sweet things – it works fantastically with mango in mango chutney (see my recipe!!) and it works similarly well with sweet carrots. Yum.
These carrots are cooked by trapping them in a tin-foil ‘cage’ which seals in all the juice. It forces the carrots to stay moist, sucking up all the yummy herby wine-y juice. I hope you enjoy!
Serve them baked. Baking vegetables brings out their inherent sweetness and works particuarly well with carrots, but also with beetroot or any root vegetables.
I love cumin with sweet things – it works fantastically with mango in mango chutney (see my recipe!!) and it works similarly well with sweet carrots. Yum.
These carrots are cooked by trapping them in a tin-foil ‘cage’ which seals in all the juice. It forces the carrots to stay moist, sucking up all the yummy herby wine-y juice. I hope you enjoy!
Recipe
Ingredients (serves 4):
500g baby carrots, peeled and cut into 2 inch batons
few sprigs of thyme
glug of white wine
1 tablespoon cumin seeds
seasoning
Method:
1. Heat the oven to 200 degrees Celsius.
2. Lay two sheets of tin foil on a surface, one over the other in a cross.
3. Tip the carrots into the middle. Bring up the sides and seal along to form a parcel, leaving a hole in the top. Place in a roasting tin.
4. Scatter in the cumin seeds, season, thyme and pour in a good healthy glug of the wine. Seal up the parcel.
5. Bake in the oven for approximately 50 minutes, or until the carrots are soft, but still with a bit of bite. Serve.
Ingredients (serves 4):
500g baby carrots, peeled and cut into 2 inch batons
few sprigs of thyme
glug of white wine
1 tablespoon cumin seeds
seasoning
Method:
1. Heat the oven to 200 degrees Celsius.
2. Lay two sheets of tin foil on a surface, one over the other in a cross.
3. Tip the carrots into the middle. Bring up the sides and seal along to form a parcel, leaving a hole in the top. Place in a roasting tin.
4. Scatter in the cumin seeds, season, thyme and pour in a good healthy glug of the wine. Seal up the parcel.
5. Bake in the oven for approximately 50 minutes, or until the carrots are soft, but still with a bit of bite. Serve.
