Cumin and Tarragon Roasted Chantenay Carrots

Oct 21, 2015 Written by News

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