I am currently involved in a love affair with cooked carrots. Raw, I could care less, but I recently had an amazing meal at Lord Hobo in Cambridge featuring roasted carrots and, well, I can’t get enough of ’em. I also had a brief affair with too many of their delicious vodka martinis, but that’s another story.
Cumin Curry Carrots and Sugar Snap Peas
serves 2 / adapted from this recipe / 1 ww pt
Here’s what I used:
- 4 ounces fresh carrots, peeled and sliced on a diagonal (about 3 medium carrots)
- handful sugar snap peas
- 1 tsp olive oil
- 3/4 tsp cumin
- 1/4 tsp curry
- juice from half a lemon
- 1/2 tsp honey
- kosher salt
Here’s what I did:
- Fill a frying pan with about an inch of water and bring to a simmer. Salt the water, add the carrots, and cook for about 7 minutes. Add the sugar snap peas and cook for another 2 minutes or so. Drain and remove from the pan.
- Dry out the pan and heat up the oil. Sprinkle the cumin and curry and toast the spices for about 15 seconds until fragrant. Add the veggies, honey, lemon juice, and a pinch of salt. Stir together for about 2-3 minutes and stick your face in it.