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Heirloom baby carrots with cumin, coriander and mint

Heirloom baby carrots with cumin, coriander and mint

1
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Moderate

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.