Cumin Roasted Carrots Recipes

CUMIN-ROASTED CARROTS

Cumin-Roasted Carrots image

Carrots make a super side-big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. -Taylor Kiser, Brandon, Florida

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons coriander seeds
2 tablespoons cumin seeds
3 pounds carrots, peeled and cut into 4x1/2-inch sticks
3 tablespoons coconut oil or butter, melted
8 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh cilantro, optional

Steps:

Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed., Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly., Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.

Nutrition Facts : Calories 86 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

HONEY-SOY GLAZE RECIPE

Honey-Soy Glaze Recipe image

This two-ingredient soy glaze is the perfect addition to pork chops, flank steak, salmon, and vegetables. Brush it on during the last ten minutes of cooking.

Provided by Sara Quessenberry

Categories Sauce

Number Of Ingredients 2

Ingredients

0.25 cup honey
2 tablespoons low-sodium soy sauce

Steps:

Try this glaze with flank steak, pork chops, baby-back ribs, salmon, bell peppers, eggplant, and portobello mushrooms.
Combine the ingredients in a small bowl.
Cook poultry, meat, seafood, or vegetables on a lightly oiled grill. When the food has 5 to 10 minutes left to cook, baste it with the glaze and turn it frequently to create a glossy crust.

Nutrition Facts : Calories 45 kcal, Carbohydrate 12 g, Sodium 178 mg, Sugar 12 g, UnsaturatedFat 0 g

HONEY ROASTED CARROTS WITH CUMIN

Honey Roasted Carrots with Cumin image

Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.

Provided by Lorelei Diaz Vitulli

Categories Side Dish Vegetables Carrots

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

1 (8 ounce) package baby carrots
¼ cup honey
2 tablespoons olive oil
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 22.2 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 83.9 mg, Sugar 20.1 g

ROASTED CARROTS WITH CUMIN AND CORIANDER

Roasted Carrots with Cumin and Coriander image

Provided by Alex Guarnaschelli

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

18 thin carrots, ends trimmed (do not peel)
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1 tablespoon coriander seeds, lightly crushed
1 1/2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar

Steps:

Preheat the oven to 375˚. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet.
Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.

CUMIN ROASTED CARROTS

Cumin Roasted Carrots image

Provided by Guy Fieri

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 bunch carrots (organic, if available), tops trimmed leaving a little stem for presentation
Olive oil, for drizzling
1 clove garlic, chopped
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon butter, cut into cubes
1 teaspoon honey
Chopped fresh flat-leaf parsley, for garnish

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

CUMIN CARROTS

Cumin carrots image

Enjoy this tasty new way to serve carrots with your Sunday roast. Cumin is a gently warming spice that goes particularly well with roast lamb

Provided by Tom Kerridge

Categories Side dish

Time 35m

Number Of Ingredients 5

Ingredients

12 medium carrots , trimmed
2 star anise
50g butter
2 tbsp sunflower oil
2 tbsp ground cumin

Steps:

Put the carrots in a shallow saucepan and just cover with water. Add the star anise, butter and 1 tsp salt, then bring to the boil and simmer for 10 mins until the carrots are just cooked. Leave the carrots to cool a bit in the liquor, then remove and pat dry.
Heat the oil in a large frying pan. Roll the carrots in the cumin, patting off any excess.
Carefully fry the carrots until golden brown. Serve straight away, or keep warm in the oven until ready to serve.

Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein, Sodium 1.1 milligram of sodium

CARAMELIZED CUMIN-ROASTED CARROTS

Caramelized Cumin-Roasted Carrots image

Provided by Maria Helm Sinskey

Categories Vegetable Side Bake Low Fat Vegetarian Kid-Friendly Low Cal High Fiber Spice Root Vegetable Carrot Fall Winter Healthy Vegan Cumin Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 6 servings

Number Of Ingredients 5

Ingredients

Nonstick vegetable oil spray
12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt

Steps:

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

ROASTED CARROTS WITH TURMERIC AND CUMIN

Roasted Carrots With Turmeric and Cumin image

These are based on Suzanne Goin's turmeric-spiced root vegetables from her wonderful new book "The A.O.C. Cookbook." I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with makrut lime juice and zest, and mint chutney. They are also delicious on their own.

Provided by Martha Rose Shulman

Categories dinner, lunch, quick, appetizer, side dish

Time 40m

Yield Serves 6

Number Of Ingredients 10

Ingredients

10 medium carrots, peeled
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 tablespoon fresh thyme leaves
1/2 teaspoon cumin seeds, lightly toasted
1/2 teaspoon coriander seeds, lightly toasted
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon turmeric
1/2 teaspoon Aleppo pepper or mild chili powder
2 tablespoons chopped fresh mint

Steps:

Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, turmeric and Aleppo pepper or chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust salt and pepper. Serve from the pan or transfer to a platter.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 268 milligrams, Sugar 5 grams, TransFat 0 grams

CUMIN-SPICED ROASTED CARROTS

Cumin-spiced roasted carrots image

Seasoned with thyme, rosemary, garlic and cumin, these buttery roasted carrots are so tender and full of flavour that they're sure to be the star side of Sunday dinner

Provided by Good Food team

Categories Side dish

Time 45m

Number Of Ingredients 9

Ingredients

6-8 medium carrots
1 thyme sprig
1 rosemary sprig
2 garlic cloves , lightly crushed
2 star anise
1 bay leaf
1 tsp olive oil
1 large knob of butter
1 tbsp cumin seeds

Steps:

Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.
In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.

Nutrition Facts : Calories 63 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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