Pan Roasted Baby Carrots with Whole Garlic Cloves, Cumin Seed and Lemon Peel

by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
Pan Roasted Baby Carrots with Whole Garlic Cloves, Cumin Seed and Lemon Peel

Ingredients

1 bunch baby carrots
1 small head garlic
¼ Teaspoon cumin seed
1 Tablespoon Coconut oil
Sea Salt

Directions

Break up the head of garlic into cloves. Wash the carrots. Heat a saute pan on high and add the coconut oil. Add the carrots and the garlic cloves unpeeled. Cook shaking gently on LOW heat adding a pinch of sea salt. Continue to cook for about 5 minutes and add the cumin seed and lemon peel. Cook for another minute and remove from heat. Serve as presented.

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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