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.
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— Helen Bowman
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