Glazed Carrots with Honey and Cumin

Name: Glazed Carrots with Honey and Cumin
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 500 g carrots, sliced; 75 g raisins (1/2 cup); 3 tbsp honey; 2 tbsp wine vinegar; 2 tsp cumin (whole seeds, ideally); 2 tbsp melted butter; 30 ml sweet wine (red or white); Black pepper, to taste

⏱ 30 min in total🔪 15 min prep🍳 15 min cooking🍽 4 portiesEasy

A side dish that comes from ancient Rome and has barely changed since: carrots in honey, vinegar and cumin, with raisins. The sweet-and-sour glaze and the toasted cumin turn the humble carrot into the star of the table.

The combination of honey and vinegar is the whole principle. Sweet and sour at once keep each other in check — with honey alone they would be candied carrots, with vinegar alone a salad. Roman cooking seasoned almost everything this way.

The carrots are blanched beforehand, so that in the oven they only have to glaze rather than dry out while they cook.

Ingredients

Measurements

🍽 4 servings

500 g carrots, sliced
75 g raisins (1/2 cup)
3 tbsp honey
2 tbsp wine vinegar
2 tsp cumin (whole seeds, ideally)
2 tbsp melted butter
30 ml sweet wine (red or white)
Black pepper, to taste

Method

1
Blanch the carrot slices in boiling water for a few minutes; drain immediately.
2
Put the carrots in an ovenproof dish. Add the raisins, the honey, the vinegar, the cumin and the pepper. Drizzle with the melted butter and mix well so everything is coated.
3
Bake at 200 °C for 20 to 25 minutes, until the carrots are tender and caramelised. Pour the sweet wine over the hot dish to deglaze the juices, and serve.