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Burnt Butter Carrots with Honey and Cumin

Prep Time10 minutes
Cook Time35 minutes
Total Time10 minutes
Cuisine: Australian, Middle Eastern
Keyword: burnt, butter, carrots, cumin, honey, recipe
Servings: 6
Calories: 220kcal

Ingredients

Carrots

  • 1 kg Dutch carrots (or 800g regular carrots, halved lengthways)
  • 80 g unsalted butter
  • 2 tbsp honey
  • 2 tsp cumin seeds
  • 3 sprigs thyme
  • 2 garlic cloves, crushed
  • Sea salt flakes and cracked pepper

To finish

  • 2 tbsp Greek yoghurt, dolloped on top
  • 2 tbsp toasted pepitas
  • 1 tbsp chopped parsley or dill

Instructions

Method

  • Preheat oven to 200°C fan-forced. Wash carrots, leave on a couple of centimetres of the tops if using Dutch.
  • Toast cumin seeds in a dry pan for 60 seconds until fragrant.
  • In a large roasting tray, melt butter over low heat on stovetop. Once it foams and turns golden brown (about 3 min), remove from heat. Stir in honey, cumin, thyme, garlic, salt.
  • Add carrots, toss to coat.
  • Roast 30-35 minutes, turning once halfway, until carrots are tender and edges deeply caramelised.
  • Tip onto a serving plate, dollop yoghurt in spoonfuls, scatter pepitas and herbs. Serve with pan juices drizzled over.

Nutrition

Serving: 1g | Calories: 220kcal