Cumin Carrots

So when this post gets uploaded on to Pinch of Salt I will be somewhere in the sky between Durban, South Africa and Geneva, Switzerland.  I am going skiing in Val Thorens, France for a week then Paris for 3 days! I am so super excited, although the max temperature while I am there is like -3 C!  Despite the freezing cold I can’t wait for a week of skiing and of course eating!



This post is a continuation of the Red Wine Braised Brisket recipe.  I served this carrots with the brisket and the sweetness of the carrots combined with the cumins makes it a great side to the delicious and soft brisket.  I used baby rainbow carrots from Woolworths because the different colours are so beautiful and adds such a pop to the entire dish.  This is such an easy and quick side to make with any dish!


Cumin Carrots

Serves 4 (double the recipe to serve 8)

  • 200g baby carrots, peeled
  • 2.5 Tbsp butter
  • 1.5 Tsp ground cumin
  • Salt and pepper to season
  1. Place a pan on medium heat with the butter
  2. When the butter has melted add the carrots and cumin.  Make sure the carrots are evenly coat in the cumin
  3. Cook the carrots for about 7 minutes until beautifully caramelised and starting to get soft
  4. Take off the heat and serve as a side  (try with Red Wine Braised Brisket)

Screen Shot 2015-02-20 at 11.02.19 AM

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