Greek-Style Cumin Carrots

Tender carrot rounds, glazed with bold olive oil. The warm aroma of toasted cumin balances perfectly with the punch of red wine vinegar.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 122
• Protein: 2 g
• Carbs: 9 g
• Fat: 8 g

Ingredients

• 600 g Carrot ( peeled and sliced on a bias )
• 2 tbsp Extra virgin olive oil
• 1 tsp Whole cumin seeds
• 2 piece Garlic ( finely minced )
• 1 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Flat-leaf parsley optional ( chopped for garnish )

Instructions

1. Vegetable prep

   Peel the carrots. Slice them on a bias into 5mm thick rounds for even cooking and a professional look.

2. Sautéing the carrots

   Heat olive oil in a sauté pan. Toss in the carrots. They should sizzle in the fat. Cook over medium heat until the edges start to look translucent.

3. Toasting and aromatics

   Add minced garlic and cumin seeds. Stir constantly. When the smell of toasted spices fills the room, season with salt and pepper. Do not let the garlic brown.

4. Deglaze and finish

   Pour in the red wine vinegar. Deglaze by scraping the bottom to release the juices. Let it reduce almost completely until the sauce coats and glazes every piece.

Chef's tips

• Don't overcook the carrots; they should remain 'al dente' to preserve their natural sweetness.
• If the carrots brown too quickly, add a spoonful of water to finish cooking with steam.

Storage

Keeps for 3 days in the fridge in an airtight container. Best served at room temperature.