Cumin-scented carrots


Ingredients 7
Servings 6
Time

Ingredients

  • 15
    medium carrots, peeled or scrubbed
  • 30
    ml
    light brown sugar
  • 45
    ml
    chutney
  • 7
    ml
    ground cumin
  • 7
    ml
    ground coriander
  • 2
    oranges, juice
  • 45
    ml
    butter
 

Method

 
Chop carrots into 2 cm chunks and place in a roasting pan. Add all ingredients, except butter, and toss to mix well. Dot with butter and bake at 180 ºC for 45 to 55 minutes (carrots should be cooked through but still slightly crisp). TOTAL KILOJOULE COUNT: 2 895 kJ (690 Cal). A portion: 485 kJ (115 Cal).
 

Read more on: bake
 

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