Roasted carrots with cumin

• carrots↗6-8 medium
• thyme sprig↗1
• rosemary↗1

  sprig

• garlic cloves↗2

  lightly crushed

• star anise2
• bay leaf↗1
• olive oil↗1 tsp tsp
• butter↗1 large knob of

  large knob

• cumin seeds↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Place the carrots, thyme, rosemary, garlic, star anise and bay leaf in a pot and cover with just enough water. Season well with sea salt and bring to a boil. Simmer the carrots over low heat for about 30 minutes until soft and tender, then remove from heat and let cool. After cooling, lift the carrots out of the water with a slotted spoon, pat dry with a paper towel, transfer to a plate and refrigerate for 20 minutes until completely chilled.

2. 2

   In a large skillet heat the olive oil almost to the point of smoking, then sauté the carrots for about 5 minutes until they turn golden‑brown on all sides. Reduce the heat, add the butter and cumin seeds, toss the carrots until they become glossy and beautiful, then remove and serve.