Pan Roasted Baby Carrots with Whole Garlic Cloves, Cumin Seed and Lemon Peel

by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
Pan Roasted Baby Carrots with Whole Garlic Cloves, Cumin Seed and Lemon Peel

Ingredients

1 bunch baby carrots
1 small head garlic
¼ Teaspoon cumin seed
1 Tablespoon Coconut oil
Sea Salt

Directions

Break up the head of garlic into cloves. Wash the carrots. Heat a saute pan on high and add the coconut oil. Add the carrots and the garlic cloves unpeeled. Cook shaking gently on LOW heat adding a pinch of sea salt. Continue to cook for about 5 minutes and add the cumin seed and lemon peel. Cook for another minute and remove from heat. Serve as presented.

I may be one of your longest members having had a box since 94? 95? With a few little gaps perhaps… So why do I love my box? The veg taste lovely and fresh - my son eats them like sweeties and I cook more interesting recipes.

— Lenna

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.