- Prep time 20 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In small skillet, melt butter over medium-high heat; cook garlic and cumin seeds, stirring, until garlic is golden brown, about 1 minute. Stir in 2 tbsp of the honey and miso; pour over carrots in large shallow bowl, tossing to coat well. Season with salt and pepper. Place carrots in centre of large sheet of greased heavy-duty foil. Fold foil over, crimping edges to seal tightly.
Preheat grill to medium-high. Place foil package on grill; close lid and cook, turning package once halfway through, until carrots are tender, about 15 minutes. (Alternatively, roast carrots on rimmed baking sheet in 375° oven until tender.)
Meanwhile, in saucepan, combine remaining honey, wine and cardamom pods; bring to boil. Add cranberries and apricots; reduce heat to medium. Simmer until liquid has evaporated, about 2 minutes. Discard cardamom pods.
Arrange carrots on dish or pan. Scatter almonds, feta, cranberry mixture and arugula over top. Sprinkle with lemon zest and drizzle with juice.
Nutritional facts PER SERVING: about
- Calories 385
- Total fat 18 g
- Saturated fat 5 g
- Cholesterol 25 mg
- Sodium 500 mg
- Total carbohydrate 46 g
- Fibre 7 g
- Sugars 34 g
- Protein 10 g
- Iron 3.5 mg
