Baked Carrots with Citrus Fruits and Grapes

In this recipe, lemon (if you did not find exactly Uzbek - the sweetest of all varieties) can be replaced with orange. By the way, carrots, grapes, and citrus fruits make an excellent salad.

Ingredients

• 1 kg of medium-sized carrots
• 3-4 tangerines with tight-fitting skin
• 1 Uzbek lemon
• 1 large bunch of seedless light grapes
• 2 sprigs of thyme
• 100 ml olive or nut oil
• 1 tbsp. l. cumin seeds
• 1 tsp coriander seed
• 0.5 tsp dry garlic
• 2 tbsp. l. brown sugar
• salt, freshly ground pepper mixture

Directions

1. Fry the cumin and coriander in a dry frying pan, stirring for 2 minutes, pour into a mortar and crush coarsely. Combine with dry garlic, salt, pepper and olive oil.
2. Peel the carrots, cut them lengthwise into quarters or halves if the carrots are small. Remove the grapes from the twigs.
3. Wash the citrus fruits with a brush and cut them into neat slices along with the peel.
4. Place carrots, grapes and citrus fruits in a parchment-lined baking dish, sprinkle with spicy butter and sugar. Bake in an oven preheated to 180 ° C for 30–40 minutes. Sprinkle with thyme leaves. Serve hot.