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Recipe courtesy of David andΒ Lucy Nield
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serves 5
Ingredients
3 lge carrots, peeled, topped and tailed.
50gr honey
1 tbsp toasted sesame seeds
1tsp ground cumin
Olive oil
Salt and Pepper
Method
Cut carrots on an angle into 5-6 pieces
Into salted boiling water place the carrots and cook for 3-4 minutes.
Remove from water and refresh under cold water.
Toss the carrots in a little olive oil, cumin and half the honey
Place onto oven tray into a preheated oven at 220 for 6 -8 minutes
Remove from oven, toss in the rest of the honey, a little more oil, season and sprinkle with sesame seeds to finish.
You could chop through some parsley to garnish but that is optional.
Serve immediately
π £π π ¨π π π £π π π π £ .......enjoy.
