Glazed carrots with cumin and parsley
Oven-roasted, cumin scented, baby carrots drizzled with honey and flat-leaf parsley
100 g, (2 bunches)
1 x 3 second spray(s)
Fresh flat-leaf parsley
- Preheat oven to 200°C or 180°C fan-forced. Place baby carrots on a large baking tray.
- Lightly spray with oil and sprinkle with cumin. Season with salt and freshly ground black pepper.
- Bake for 25–30 minutes or until golden and tender. Drizzle with honey and flat-leaf parsley leaves and toss to coat. Serve.