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.
The quality of the products is great, includes menus to assist with “lesser known” vegetables. Boxes offer real value for money compared with supermarkets and far better taste. What’s not to like- save the planet, eat better, save money.
— Katherine Bennett
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.