• 1/4 tsp cumin seeds
  • pinch nutmeg
  • pinch of brown sugar
  • 6 to 8 large carrots
  • kosher salt (to taste)
  • 3 tbsp flat-leaf parsley
  • 1 tbsp lemon juice
  • 3 tbsp coconut oil (or extra-virgin olive oil)
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)



  • To toast the seeds, heat a small fry pan over low heat. Add the seeds and cook until fragrant. Once done, remove them from the pan and set aside.
  • Set up a steamer. Fill with one inch of water and place over medium-high heat. 
  • First wash and peel the carrots. 
  • Place the carrots into a steamer basket and sprinkle with a pinch of salt, and pepper. Place over the simmering water. Cover with a lid and let steam, about 5 minutes or until just cooked through.
  • While the carrots are steaming, gather the lemon and oil. Roughly chop the parsley.
  • Once the carrots have finished cooking, transfer them to a large bowl. Squeeze the lemon juice over top and drizzle with the oil. Gently toss to coat. Add the cumin seeds, nutmeg, sugar and sprinkle with a bit of salt and pepper to taste. Add the parsley and toss again. Transfer to a serving bowl and serve.