Orange and thyme glazed carrots recipe

• 400 g (14.1oz) Chantenay or baby carrots
• 2 tsp cumin seeds
• 2 tbsp low-sugar thin cut orange marmalade
• 1 tsp soy sauce
• 4 stalks thyme, leaves picked
• 1 pinch salt and black pepper, to taste

1. Boil or steam the carrots until tender.
2. Heat a frying pan and dry fry the cumin seeds for a moment or two until they become fragrant.
3. Stir in the thin cut orange marmalade, soy sauce and 1 tablespoon of water until the marmalade has melted into a glaze.
4. Drain the carrots and toss them in the glaze until they look glossy.
5. Sprinkle over the thyme leaves and season.
6. Continue to toss until everything is well coated, then pour into a serving dish.

baby carrots, cumin seeds, sugar, soy sauce, stalks thyme, salt

Taken from www.lovefood.com/guide/recipes/45694/orange-and-thyme-glazed-carrots-recipe (may not work)