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.
The fruits and vegetables are great, local, natural and without unnecessary plastics. The service as a whole is great and made with passion, as you can really tell from the eyes of James who made the delivery!
— Saira, Dulwich
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