Recipe

Honey-spiced carrots and kumara

  • 45 mins cooking
  • Serves 4
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Ingredients

Honey-spiced carrots and kumara
  • 4 medium_piece (480g), carrots
  • 2 small_piece (500g) kumara (orange sweet potato), sliced thickly
  • 45 gram (1½ ounces) butter, melted
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • 1/4 cup (90g) honey
  • 2 tablespoon fresh flat-leaf parsley, coarsely chopped

Method

Honey-spiced carrots and kumara
  • 1
    Preheat oven to 220°C (200°C fan forced).
  • 2
    Cut carrots into 4cm (1½-inch) pieces. Cook carrot and kumara in large saucepan of boiling water 5 minutes, drain.
  • 3
    Combine butter, oil, cumin, seeds and honey in small bowl. Place vegetables on oiled wire rack over large baking dish. Brush vegetables with honey-spice mixture. Roast, uncovered, about 20 minutes, brushing with remaining honey-spice mixture, until vegetable are tender.
  • 4
    Serve vegetables sprinkled with parsley.