Glazed Carrots

, from Issue #17. September, 2015
Photography by Vanessa Wu.
Glazed Carrots

Serves: 4-6


1 kilogram carrots, peeled
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon ground cinnamon
pinch chilli flakes
sea salt and freshly ground pepper
2 tablespoons runny honey

To finish
1 tablespoon sesame seeds, toasted


Preheat the oven to 180°C.

Cut the carrots into long pieces about 2 cm thick. Combine the remaining ingredients, except the honey and toss with the carrots, turning to coat well.

Place on a baking tray and drizzle over the honey. Roast for about 30 minutes, turning frequently until golden and tender.

To serve: Sprinkle over the sesame seeds and place in a serving dish.