These Cumin Glazed Carrots are so easy and delicious. With very little effort you can have a vegetable side dish that everyone will love. Normally I hate boiled vegetables because I feel they lose all their flavour but these don’t. This is because all the water they’re boiled in evaporates or is absorbed so you aren’t losing flavour to a full pot of boiling water. I first made these at Christmas when oven real estate is at an all time high and anything that can be done on the hob should be done on the hob. 90% of the work can be done ahead of time too which also suits the Christmas day effort to prepare for gargantuan levels of piggery. Just add all the ingredients to the pot and set aside until everything else is about 15 minutes from being done. These are definitely moreish so scale up the quantities if you’re cooking for big numbers. Just make sure you scale up accurately because I think the water to carrot ratio is important and should be accurate. You’ll need to allow more time for evaporation/absorption too. If you would like to make these vegan, just replace the butter with about 2 tablespoons of olive oil.
- 450 g carrots
- 1 tsp cumin seeds
- 1 pinch of sugar
- 1 pinch of sea salt flakes
- 10 g butter
- 125 ml water
- 1 small bunch of flat leaf parsley, chopped
- Toast the cumin seeds in a hot dry frying pan for 1 or 2 minutes until they start to become aromatic. Transfer them to a pestle and mortar and coarsely grind them.
- Peel and chop the carrots at an angle if you like just make sure they are no thicker than 1 centimetre.
- Add the carrots, the toasted and ground cumin seeds, the sugar, salt, butter and water to a saucepan set aside to cook later or to cook immediately place over a high heat until the water boils.
- Stir and clamp the lid on the pan and allow to cook until the carrots are soft and the water has been evaporated or absorbed, 10-15 minutes.
- Transfer to a serving bowl and stir in the parsley and serve.