WHEN PREPARING A MEAL JUST FOR MYSELF, I SLICE REGULAR CARROTS, BUT OCCASIONALLY I LIKE SOMETHING A LITTLE FANCIER AND USE MULTICOLOURED RAINBOW BABY CARROTS. HOWEVER, FANCY OR NOT, THIS IS A WINNING SIDE DISH TO ANY MEAL.
YOU WILL NEED:
500g carrots, peeled
15ml (1T) ground cumin
60ml (4T) orange juice
60ml (4T) water
30ml (2T) unsalted butter
60ml (4T) honey
30ml (2T) chopped fresh parsley Salt and pepper
1. Place the carrots in a pan along with the cumin, orange juice and water. Cover and leave to simmer until the carrots are tender.
2. Remove the lid, turn the heat up to high and add the butter and honey. Sauté the carrots over until sticky and glazed.
3. Toss in the parsley and season to taste.