Stir Fried Cumin Carrots Recipes

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CUMIN ROASTED CARROTS



Cumin Roasted Carrots image

Provided by Guy Fieri

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

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

CARROTS WITH CUMIN



Carrots With Cumin image

This Indian-inspired dish is another of my dad's amazing creations. It looks (and is) crazy-easy, but don't be fooled - this savory dish is full of flavor.

Provided by Mmmm Tasty

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

3 large carrots, cut into 1/2 inch chunks (very large)
1 1/2 tablespoons butter
1 1/2 tablespoons cumin seeds
1/4 teaspoon salt
fresh ground black pepper (several grinds)

Steps:

  • Cook carrots in boiling salted water until just tender.
  • Melt butter in a medium-sized saucepan over medium heat.
  • Add salt, pepper and cumin seeds. Stir until seeds begin to sizzle and pop.
  • Add carrots, stir until carrots are thoroughly coated with mixture and are heated through.
  • Serve.

Nutrition Facts : Calories 68.8, Fat 5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 217.1, Carbohydrate 6.2, Fiber 1.8, Sugar 2.5, Protein 0.9

STIR-FRIED CARROTS



Stir-Fried Carrots image

For a colorful side dish that's as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. "It's my hubby Tom's favorite way to do carrots," she shares, "and it just happens to be healthy, too!"

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 pounds fresh carrots, julienned
1 tablespoon olive oil
1/2 cup chicken broth
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

  • In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.

Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

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