Heirloom baby carrots with cumin, coriander and mint
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Ingredients
Baby carrot
10 individual, (2xbunch), end trimmed
Baby carrot
10 individual, purple (2xbunch), ends trimmed
Ground cumin
1 tsp, seeds
Honey
1½ tbs
Flavoured water, added suagr
5 ml, orange blossom water (½ tsp)
Fresh mint
¼ cup(s), finely shredded
Fresh coriander
¼ cup(s), coarsley chopped
Instructions
1
Cook the orange and purple carrots, separately, in a medium saucepan of boiling water for 5 minutes or until tender. Drain.
2
Heat a large non-stick frying pan over medium-high heat. add the cumin and cook, stirring, for 1 minute or until fragrant. add the honey, orange blossom water and carrots, and gently toss to combine. season with salt and pepper.
3
Transfer to a serving platter. serve sprinkled with mint and coriander.
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