recipes
Lightly Spiced Carrots
Carrots tossed in butter and spiced with cumin.
serves 4
5 min prep
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ingredients
| 20g butter ¼ teaspoon ground cumin 410g can Edgell Baby Carrots, drained 1 tablespoon chopped flat leaf parsley Lemon zest |
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instructions
step 1
Melt butter in a saucepan, stir in cumin and cook until butter foams. Add drained Edgell Baby Carrots, toss to coat. Stir in parsley.
step 2
Serve carrots garnished with finely grated lemon zest.
recipe tip
A Moroccan seasoning can be used as an alternative to cumin.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 229kJ (55Cal) | 333kJ (80Cal) |
| Protein | 0.6g | 0.8g |
| Fat - Total | 4.2g | 6.1g |
| - Saturated | 2.8g | 4.0g |
| Carbohydrate | 3.3g | 4.8g |
| - Sugars | 3.3g | 4.8g |
| Sodium | 161mg | 235mg |
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Lightly Spiced Carrots
Lightly Spiced Carrots
Carrots tossed in butter and spiced with cumin.
ingredients
20g butter
¼ teaspoon ground cumin
410g can Edgell Baby Carrots, drained
1 tablespoon chopped flat leaf parsley
Lemon zest
instructions
step 1
Melt butter in a saucepan, stir in cumin and cook until butter foams. Add drained Edgell Baby Carrots, toss to coat. Stir in parsley.
step 2
Serve carrots garnished with finely grated lemon zest.
serves 4 5 min prep recipe tip
A Moroccan seasoning can be used as an alternative to cumin.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au