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Thread: Cumin Roasted Carrots
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05-26-2014, 08:52 AM #1
Cumin Roasted Carrots
I made a batch of these carrots this morning. I LOVE roasting veggies--so easy to make and so delicious too.
This recipe comes from the cookbook Well Fed. I love the addition of cumin and cinnamon...not overpowering with just a hint of something "special"!
1 lb carrots, peeled/washed and cut into uniform chunks
1/2 tbsp cumin
1/2 tsp cinnamon
1-2 tbsp fat (I used melted coconut oil)
salt and pepper
Preheat oven to 425 degrees F
Simply toss all ingredients together and then lay out on a baking sheet
Bake for approx 30 minutes, turning the carrots around on the sheet once or twice during the cooking process.
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07-08-2014, 12:35 AM #2
Re: Cumin Roasted Carrots
A great little side dish that can be scaled up to suit the numbers, superb served with roast lamb or chicken or as part of a mezze.
Ingredients
150g/5˝oz Chantenay carrots, or other small carrots
drizzle olive oil
2 garlic cloves, unpeeled
1 sprig rosemary
1 tsp cumin seeds
salt and freshly ground black pepper
2 tbsp chopped fresh chives, to garnish
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Place the carrots onto a baking sheet, add the garlic cloves, rosemary and cumin seeds and season generously with salt and freshly ground black pepper. Mix together.
Place in the oven and roast for 10-15 minutes, or until the carrots are tender and golden-brown.
To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.
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