Cumin And Harissa Glazed Carrots Recipes
HARISSA-AND-MAPLE-ROASTED CARROTS
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
Categories Side Thanksgiving Kid-Friendly Carrot Fall Winter Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
- Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35-40 minutes.
- Do ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.
HARISSA CARROTS AND RANCH
Provided by Molly Yeh
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan over medium heat. (See Cook's Note.)
- Put the carrots in a large bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes.
- Meanwhile, combine the olive oil, maple syrup, harissa, cumin, garlic, lemon zest and black pepper in a small bowl. When the carrots are almost cooked, brush with the harissa glaze. Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze. Follow with a drizzle of ranch dressing, then sprinkle on the pistachios and a pinch or two of flaky salt. Serve and enjoy!
CUMIN ROASTED CARROTS
Steps:
- Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
- Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
- Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.
Nutrition Facts : Calories 109 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 206 milligrams, Carbohydrate 12 grams, Fiber 3.5 grams, Protein 1 grams, Sugar 6 grams
GLAZED SPICED CARROTS
Glazed carrots are a classic side dish for all kinds of special occasions. They're the perfect accompaniment for all kinds of main entrees. This recipe is very easy to put together, leaving your oven and stove top free for other cooking creations. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots., Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.
Nutrition Facts : Calories 290 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 3g fiber), Protein 1g protein.
SIMPLE ROASTED CARROTS RECIPE
A couple of small tips make all the difference in making the BEST roasted carrots! Roasted at a high temperature, these carrots are perfectly tender with beautiful caramelized edges. So many ways to flavor roasted carrots, whether you like them sweet or savory.
Provided by Suzy Karadsheh
Categories Side
Number Of Ingredients 8
Steps:
- Heat your oven to 400 degrees F.
- Place the sliced carrots in a large mixing bowl, and add a generous drizzle of extra virgin olive oil (about 2 tbsp or so.) Season with kosher salt and black pepper. Toss to combine.
- Transfer the carrots to a baking pan, making sure to spread them well in one single layer.
- Roast in the heated oven for 20 to 30 minutes or until tender and slightly caramelized. Check part-way through and turn carrots over to get even color on both sides.)
- Remove from oven. Transfer the roasted carrots to a serving bowl. Here, you can add flavor to your liking. To follow the recipe, season with turmeric and harissa spice blend. If you like, add a little minced garlic and a splash of lime juice. Toss to combine. Garnish with fresh parsley.
Nutrition Facts : Calories 64.4 kcal, Sodium 492.1 mg, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 13.5 g, Fiber 4.4 g, Protein 1.5 g, ServingSize 1 serving
CUMIN AND ORANGE GLAZED CARROTS
Categories Side Orange Spice Carrot Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
- Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
- Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
- Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.
More about "cumin and harissa glazed carrots recipes"
HARISSA-AND-MAPLE-ROASTED CARROTS RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (159)Estimated Reading Time 40 secsServings 8
- Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
- Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.
- DO AHEAD: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.
HARISSA AND HONEY-ROASTED CARROTS RECIPE - PUREWOW
From purewow.com
4/5 (49)Total Time 30 minsServings 6Calories 219 per serving
- Remove 2 tablespoons to reserve for garnish and toss the rest with the carrots on a rimmed baking sheet. Roast the carrots until lightly golden and slightly burned on the edges, 18 to 20 minutes.
- Spread the yogurt or labneh on the bottom of a shallow bowl and gently lay the warm carrots on top. Drizzle the reserved harissa-honey mixture over the carrots and top with the dukkah.
FIERY HARISSA ROASTED CARROTS RECIPES - GOOD FOR YOU ...
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HARISSA-ROASTED CARROTS RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 94 per servingTotal Time 40 mins
- Combine first 4 ingredients in a medium bowl. Sprinkle with cumin and harissa spice mix. Arrange carrot mixture in a single layer on a foil-lined jelly-roll pan. Cover with foil. Bake at 450° for 13 minutes. Uncover; bake an additional 10 minutes or until tender. Sprinkle with salt.
COLORFUL HARISSA CARROTS - JAMIE GELLER
From jamiegeller.com
Cuisine Moroccan, Sephardi, Israeli & Middle EasternCategory Side Dish, Vegetable SideServings 6Total Time 25 mins
- Slice carrots on the bias into 1 ½-inch size pieces. Toss with evoo, salt, and pepper. Place on prepared sheet pan. Roast at 350°F for 20 minutes.
- In a small bowl, stir harissa and honey. Remove carrots from the oven, drizzle harissa mixture over top. Return carrots to the oven and cook for 10 minutes more, until caramelized.
- Cool carrots on baking sheet, then transfer to a platter. Serve as a side dish or with our Over the Top Hummus Bar.
HARISSA AND MAPLE ROASTED CARROTS - SWEET CAYENNE
From sweetcayenne.com
Reviews 21Category Side DishCuisine AmericanTotal Time 35 mins
- Preheat oven to 425. Line a rimmed baking sheet with foil or parchment paper. Place the prepared carrot halves on the baking sheet and set aside.
- Using a microplane or fine grater, finely grate the garlic clove into a small bowl. Add the cumin, oil, maple syrup, and harissa. Stir together to combine.
- Pour the prepared glaze over the carrots and toss to evenly coat them. Roast in the oven for 20-35 minutes or until caramelized and tender. Flip the carrots halfway through roasting.
- Serve carrots hot out of the oven. Garnish with a sprinkle of smoked sea salt, fresh dill fronds, and a sprinkle of lemon juice.
SPICE-CRUSTED CARROTS WITH HARISSA YOGURT RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (52)Estimated Reading Time 1 minServings 4
- Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and pat dry.
- Mix sugar, mustard powder, paprika, cumin, and coriander in a small bowl. Toss carrots with 1 Tbsp. oil in a medium bowl. Add spice mixture; season with salt and pepper and toss to coat.
- Heat remaining 3 Tbsp. oil in a large skillet, preferably cast iron. Working in 2 batches, cook carrots, turning occasionally, until deep brown all over, 6–8 minutes; season with salt and pepper.
- Meanwhile, place yogurt in a small bowl; season with salt and pepper. Add harissa paste, 2 tsp. thyme, and ½ tsp. lemon zest and gently swirl ingredients, stopping before yogurt turns pink.
HARISSA SPICED TUNISIAN ROASTED CARROTS | THE LEMON APRON
From thelemonapron.com
Servings 4Estimated Reading Time 4 minsCategory Side DishTotal Time 1 hr
- If the carrots are small, leave as is. If they are larger and thicker, cut in half crosswise and then in half lengthwise.
- Toss the carrots with half of the olive oil and garlic in a baking dish. Sprinkle with about 1/2 tsp of kosher salt. Roast in the oven for about 40 minutes or until the carrots are fork-tender. Remove to a wide dish. Watch them to make sure they aren't burning before cooking through. If that happens, drop the temperature to 350 and cover with tinfoil.
- While the carrots are roasting, create a dressing by whisking together the lemon juice, remaining olive oil, harissa paste, caraway seeds, cumin, salt, pepper, and sweet paprika. Taste and re-season with more salt and pepper if needed. Ensure that the paste has dissolved evenly into the dressing.
MOROCCAN CUMIN CARROTS RECIPE BY CONTRIBUTOR
From thedailymeal.com
4.5/5 (2)Estimated Reading Time 50 secsServings 4Calories 326 per serving
- Line a baking sheet with parchment paper, and place the carrots on top. Pour part of the marinade over the carrots, making sure to leave a tiny bit to glaze at the end. Massage the marinade over the carrots using your hands and roast for 20 minutes, until tender.
HARISSA ROASTED CARROTS WITH DUKKAH - THE CROOKED CARROT
From thecrookedcarrot.com
Cuisine Middle EasternCategory Side Dish, SidesServings 4Total Time 45 mins
- In a small bowl, combine harissa, maple syrup and olive oil. Using a brush or your hands, coat the carrots in the harissa mixture until they are fully coated. Sprinkle with a little salt. Roast 35-45 minutes or until carrots are tender and caramelized.
- In a food processor, add hazelnuts, pistachios, sesame seeds, mint, cumin seeds, coriander seeds, fennel, salt, peppercorns and red pepper flakes. Pulse until finely chopped.
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5/5 (1)Total Time 35 minsCategory Side DishCalories 62 per serving
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