These luxuriously sticky, fragrant carrots are a great way of livening up a traditional roast dinner or to spice up leftovers.
Orange & Thyme Carrots
400g Chantenay or baby carrots
2tsp cumin seeds
2 tbsp Streamline thin cut orange marmalade
1tsp soy sauce
3-4 stalks thyme, leaves picked
Salt and black pepper
- Boil or steam the carrots until tender.
- Heat a frying pan and dry fry the cumin seeds for a moment or two until they become fragrant. Stir in the thin cut orange marmalade, soy sauce and 1 tablespoon of water until the marmalade has melted into a glaze.
- Drain the carrots and toss them in the glaze until they look glossy.
- Sprinkle over the thyme leaves and season. Continue to toss until everything is well coated, then pour into a serving dish.