Found my The Flavour Thesaurus book by Niki Segnit.
My head has been so full of Jolly robins, since last Summer, that I forgot I had it!
So...tonight...roast dinner and I checked out flavour combos for carrots (I normally drizzle with honey and roast)
It says...Carrot & Cumin: That it's rare to sit down at a Moroccan feast without being offered a plate of sweet carrots in a robust, cumin flavoured dressing. Then tells me to use fresh carrots, toss in olive oil and sprinkle with cumin before roasting. It tells me that this will intensify both their earthiness and their sweetness, coaxing the sugars to the surface, where they caramelise and mingle deliciously with the spice....mmmm...sounds fab!
I am going to give these a whirl tonight.
Also saw this combo if it helps anyone...
Cumin & potato: cumin has something of a musty flavour and shares an earthy quality with potato. Combine them and you might expect something reminiscent of a trudge round a ruined castle on a damp Sunday afternoon-yet they taste anything but gloomy in the Indian potato dish ' jeera aloo' . When cooked, potatoes and cumin take on a new sweetness, and the latter becomes a deal more aromatic. Boil unpleeled potatoes until just tender, then drain, dry and cut into halves of quarters. Fry in oil with cumin and salt until browned. Garnish with chopped fresh coriander.