Cumin Carrots 

Carrots can be a bit boring at the best of times – but THIS recipe is a showstopper. Your guests will always ask you for the recipe once you serve it to them!


12 – 15 small carrots

10 ml butter

10 ml olive oil

5 ml cumin spice or cumin seeds

10 ml honey

For extra flavour add:

Fresh thyme, rosemary, 1 bay leaf, 2 star anise, 2 cloves of crushed garlic


  1. Heat up a non-stick frying pan over medium heat. Add the butter, olive oil and cumin and carrots.
  2. Make sure your pan is not too hot to prevent the butter from burning. Fry the carrots and then turn down the heat, add the rest of the fresh herbs, garlic and bay leaf, cover the saucepan and steam the carrots for another 10 minutes. Let it rest right up to when you serve it.
  3. Just before serving, heat up the pan and add the honey. Gently fry the carrots until golden brown with the honey.


TIME: 20 minutes

Per serve: 66 kcals; CARBS: 6.8 g; SUGARS: 5.7 g; PROTEIN 0.23 g; FAT: 4.6 g


Carrots were originally grown for medicinal purposes and not for food. The use of carrots dates back 5000 years ago from historical paintings and documents. A medium-size carrot has 25 calories, 6 grams of carbs, and 2 grams of fiber. Carrots are a great source of vitamin A and provides 200% of your daily requirement of this vitamin in just one carrot. The vitamin A is known as beta-carotene – which gives its distinctive orange colour. But carrots can actually be purple, white, yellow and red. Eating too many carrots can also give an orange skin tone as vitamin A is a fat soluble vitamin and the body cannot get rid of the excess that you put into it. So don’t overdue it either!


4Life Living Dietitian