The seeds crackle open after barely a minute in a dry pan: Place des Épices’ organic cumin seeds, warm, earthy and slightly bitter, balance the honeyed sweetness of carrots roasted until caramelized.
Serves 4 · 35 min
Ingredients
- 1 tsp Cumin Seeds (Place des Épices)
- 1 1/2 lb (700 g) carrots, halved lengthwise
- 2 tbsp olive oil
- 1 tbsp honey
- Salt
- A spoonful of plain yogurt, a squeeze of lemon and chopped cilantro, to serve
Method
- Toast 1 tsp cumin seeds in a dry pan for 1 minute, until fragrant.
- Toss 1 1/2 lb (700 g) carrots, halved lengthwise, with 2 tbsp olive oil, 1 tbsp honey, the cumin seeds and salt.
- Roast at 400°F (200°C) for 25 minutes, turning halfway, until tender and caramelized.
- Serve with a spoonful of plain yogurt, a squeeze of lemon and chopped cilantro.
The star of this recipe: Cumin Seeds, by Place des Épices.
Shop this recipe
Add the Clipperton products used here in one go. The other ingredients come from your usual market.
