Roasted baby carrots with cumin for Easter

Upon smelling a new perfume I was given for my birthday, Kid 1 made the following comment.

Kid 1: It smells like melted Easter eggs.

I am not sure whether to be displeased or not. I envisage myself swanning around attracting small chocolate-loving children and perhaps even the E.B. (Easter Bunny) himself. Not sure if that’s what the perfumier was aiming for when creating this parfum. ‘Eau de Chocolate Easter Egg.’ Give it a whirl, it’s all the rage in the Easter circles.

If you are looking for side dishes to accompany your Easter feast this coming weekend, please consider this wee recipe idea. Calling anything ‘baby’ that you are about to devour and consume has always creeped me out a bit. However, there is no escaping the fact that young veggies are usually the most tender and sweet. Let alone, super cute. Just like a real life human baby! Rest assured, only vegetable babies were harmed in the making of this dish. (That’s OK, right? Told you the whole thing is just, well, odd.)

These carrots were sweet with lovely undertones of the earthy cumin. Tender and juicy, I am positive that all, including the Easter Bunny, will love them.

ROASTED BABY CARROTS WITH CUMIN

WHAT YOU NEED
1 bunch baby carrots
1 tsp ground cumin
1 tbl butter, unsalted
Salt
Pepper
2 tbl white wine

WHAT YOU DO
Preheat oven to 180C.
Scrub or lightly peel the carrots.
Place in a foil package, add the cumin, salt and pepper to taste. Dob the butter over the carrots, add the wine and close the foil package.
Roast in the oven for 30 minutes or until tender.
Try it with https://cheergerm.com/2015/03/08/a-cheergerm-gluten-free-roasted-vegetable-lasagna/ or https://cheergerm.com/2015/01/02/millefeuilles-aux-tomates-et-lentilles-and-a-lady-crush/ or https://cheergerm.com/2014/11/09/a-side-of-herb-polenta-bake-and-an-aside/

A Cheergerm Creation