Cumin and Tarragon Roasted Chantenay Carrots

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


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




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