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Orange and Thyme Carrots

Serves: 4

Cost Cutting Eco Friendly Quick Make

These sticky sweet carrots are sure to inject some fun into your festive spread

Ingredients:

400g Chantenay or baby carrots

2 tsp cumin seeds

2 tbsp Streamline thin cut orange marmalade

1 tsp soy sauce

3-4 stalks thyme, leaves picked

salt and black pepper

method:

  • Boil or steam the carrots until tender.
  • Heat a frying pan and dry fry the cumin seeds for a moment or two until they become fragrant. Stir in the thin cut orange marmalade, soy sauce and 1 tablespoon of water until the marmalade has melted into a glaze.
  • Drain the carrots and toss them in the glaze until they look glossy.
  • Sprinkle over the thyme leaves and season. Continue to toss until everything is well coated, then pour into a serving dish.
Print Recipe www.streamlinefoods.co.uk
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