Black Garlic Honey & Cumin Roasted Carrots

A quick, easy and fuss free side dish – aromatic carrots with added sweetness from honey and Black Garlic.

Prep: 10 mins | Cook: 40 mins approx. | Serves: 4

V: use vegetarian Dijon mustard. Excluding serving suggestion.

Ingredients

1kg carrots – peeled and cut into even sized chunks
3 tbsp olive oil
2 tsp ground cumin
2 tsp Dijon mustard
2 tbsp Black Garlic Honey or 2 tbsp runny honey mixed with 1 tbsp Black Garlic Paste
Salt and freshly ground black pepper
Fresh thyme leaves

Method

Preheat the oven to 180C/160Cfan/Gas4.
Put the oil, cumin, mustard and honey in a large bowl. Whisk to combine all the ingredients. Add the carrots and toss together until the carrots are coated in the honey mixture. Season with salt and freshly ground black pepper. Tip the carrots into a roasting dish.
Cover the roasting dish with foil and roast for 30 minutes.
After 30 minutes uncover, stir the carrots and roast for a further 10 minutes or until tender.

To Serve: spoon the carrots into a serving dish. Scatter with fresh thyme leaves. Serve alongside BGK’s Black Garlic Slow Cooked Lamb Shoulder.