Cumin and Tarragon Roasted Chantenay Carrots

by | Oct 21, 2015 | News

Mark Poynton at Alimentum restaurant in Cambridge shows us how to make this tasty side dish – cumin and tarragon roasted Chantenay carrots.

Ingredients:

300g Chantenay carrots
50ml rapeseed oil
25g cumin seed
150g butter
10g sea salt
25g chopped tarragon

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