Roasted Dutch carrots with honey and cumin

Roasted Dutch carrots with honey and cumin

By
From
Feasting
Serves
4-6
Photographer
Elisa Watson

I’m a real savoury kind of girl, so tzimmes – a sweet stew made from carrots, dried fruits and honey and typically served at Rosh Hashanah – isn’t for me. I am, however, very partial to these honey-roasted Dutch carrots strewn with cumin seeds.

Ingredients

Quantity Ingredient
115g honey
80ml olive oil
2 tablespoons cumin seeds
sea salt, for seasoning
freshly cracked black pepper, for seasoning
24 dutch carrots, peeled

Method

  1. Preheat the oven to 200°C.
  2. Mix the honey, oil and cumin seeds in a large bowl, and season generously with salt and pepper.
  3. Add the carrots to the honey mixture, tossing to coat well, then transfer to a roasting tray.
  4. Roast in the oven for 1 hour and 15 minutes, until golden brown, mixing halfway through.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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