Glazed Carrots with Cumin & Coriander
"A quick and easy dish fit not only for weekday meals but also as an elegant side for more fancy fare. Can be served hot or cold."
1 bag medium carrots, peeled (optional) and cut (similar thickness) to your liking
1 Tbsp olive oil
1 Tbsp melted butter
2 tsp Cumin & Coriander blend
¼ tsp Zanzibar Black Peppercorns, ground
½ tsp Mint!!
1 Tbsp Wood-Fired Maple Sugar (optional)
½ tsp Red Jalapeño Chili Flakes (optional)
½-1 tsp salt (optional)
Toss all ingredients except mint in a bowl, making sure they are evenly coated with the butter/oil mixture.
Transfer to a skillet or baking dish and roast in a single layer at 375°F until tender and caramelized to your liking. Garnish with mint.