Ingredients
1 bunch baby carrots
1 small head garlic
¼ Teaspoon cumin seed
1 Tablespoon Coconut oil
Sea Salt
Pan Roasted Baby Carrots with Whole Garlic Cloves, Cumin Seed and Lemon Peel
by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
Directions
Break up the head of garlic into cloves. Wash the carrots. Heat a saute pan on high and add the coconut oil. Add the carrots and the garlic cloves unpeeled. Cook shaking gently on LOW heat adding a pinch of sea salt. Continue to cook for about 5 minutes and add the cumin seed and lemon peel. Cook for another minute and remove from heat. Serve as presented.
It is wonderful to have such good quality vegetables delivered to the door each week and I am full of admiration for Martin for developing an enterprise which benefits so many people and the land.
— Phillipa and David, Crookesmoor
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