THE CUMIN-CHARRED ROOTS

(Our Play on Roasted Spiced Carrots)

THE CUMIN-CHARRED ROOTS

Ingredients: 500g Carrots (halved), 1 tsp Cumin seeds, 1 tsp Chili flakes, 1 tsp Salt, 3 tbsp Olive oil, 1 tbsp Balsamic vinegar, 1 tbsp Honey...

Ingredients

  • 500g Carrots (halved)
  • 1 tsp Cumin seeds
  • 1 tsp Chili flakes
  • 1 tsp Salt
  • 3 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Honey

Cooking Method

  1. The Temper Dry-toast cumin seeds until they pop; remove and crush half.
  2. The Bloom Toss carrots with oil, chili, salt, and the cumin; add a tiny 15ml splash of water to ensure the seeds stick.
  3. The Scorch Roast at 220°C for 25 minutes until the edges are blackened and charred.
  4. The Marriage Drizzle with honey and balsamic while hot from the oven.
  5. The Final Flourish Top with raw fresh coriander and extra lemon juice.

Cuisine: Mexican

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