CookingBauer XcelRoasts, Recipe

Orange and thyme glazed carrots

CookingBauer XcelRoasts, Recipe
Orange and thyme glazed carrots
Streamline-Orange-&-Thyme-Carrotsweb.jpg

Method

  1. Boil or steam the carrots until tender.
  2. Heat a frying pan and dry fry the cumin seeds for a moment or two until they become fragrant.
  3. Stir in the thin cut orange marmalade, soy sauce and 1 tablespoon of water until the marmalade has melted into a glaze.
  4. Drain the carrots and toss them in the glaze until they look glossy.
  5. Sprinkle over the thyme leaves and season. Continue to toss until everything is well coated, then pour into a serving dish.

Recipe from Streamline Foods.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

Luxuriously sticky and a great way of livening up a traditional roast dinner or leftovers.

Ingredients

400g Chantenay or baby carrots
2 tsp cumin seeds
2 tbsp thin cut orange marmalade
1 tsp soy sauce
3-4 stalks thyme, leaves picked
Salt and black pepper

Notes

Time: 5 minutes
Serves: 4
Nutrition: 49 Cals, trace fat and sat fats