Buttery maple and cumin carrots

This speedy side dish combines the rich flavours of maple syrup with the earthy and citrusy flavours of cumin and coriander. Serve as a side to any roasted meat this festive season. 








  • ¾ tsp (55748) Caterers’ Choice Cumin Seeds
  • ¾ tsp (55746) Caterers’ Choice Whole Coriander Seeds
  • 2 tbsp (6959) Anchor Unsalted Butter
  • 1 tsp extra virgin olive oil
  • 1 bag (2943) Edgell Whole Baby Carrots
  • ¼ tsp salt
  • ¼ cup maple syrup


1. Crush and heat the spices

Use a mortar and pestle to gently crack open the cumin and coriander seeds. They should still look like seeds, not ground.

Heat a pan over medium-high heat. Once hot, toss in the spices and heat for 10 seconds, keeping the pan moving to prevent them from burning.

Lower the heat to medium and add in the butter and oil. Swirl around as they melt to coat the spices.

2. Add the baby carrots

Toss in the baby carrots. Keep the pan moving and sauté the carrots for about 3 minutes. Reduce the heat as necessary to keep the spices from overcooking. Toss in the salt.

Add in the maple syrup and continue to keep the pan moving, cooking the carrots for another 3 – 5 minutes, until they begin to caramelise.

3. To serve

Serve hot with the maple glaze poured over the carrots.

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