ROASTED CARROTS WITH TURMERIC AND CUMIN
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
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
GRILLED CARROTS WITH CUMIN-SERRANO YOGURT
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
Provided by Alison Carroll
Categories Bon Appétit Summer Carrot Onion Chile Pepper Yogurt Lime Juice Mint Vegetable Side Wheat/Gluten-Free Vegetarian
Yield 8 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15-20 minutes.
- Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 Tbsp. oil; season with salt.
- Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
- Do Ahead
- Yogurt can be made 2 days ahead. Cover and chill.
ROASTED CARROTS WITH CUMIN YOGURT
Provided by Travis Lett
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Toss carrots, orange juice, thyme, bay leaves, and 1/2 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30-35 minutes; remove bay leaves.
- Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.
- Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 tablespoons oil in a food processor until smooth; season with salt and pepper.
- Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.
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
ROASTED CARROTS WITH CUMIN
Eating healthy food does NOT have to be boring! These roasted carrots with cumin will excite your taste buds and leave you craving a second helping!
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 25m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425°F. Add carrots to a rimmed sheet pan and drizzle with olive oil. Toss to coat (with hands or spatula) and sprinkle with salt, pepper, and cumin seeds.
- Roast for 15 minutes, remove and stir.
- Return to oven for at least 5 minutes more or until carrots are cooked through and brown in spots.
Nutrition Facts : ServingSize 1 of 4, Calories 75 kcal, Carbohydrate 10 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 142 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 3 g
CUMIN-ROASTED CARROTS WITH GREEK YOGURT
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 Servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
- 2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.
YOGURT-ROASTED CARROTS WITH WARM SPICES
Garam masala is an Indian blend of a number of different warm, sweet spices, including cinnamon, cardamom and cloves, plus savory ones such as cumin and black...
Categories Sides
Time 45m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Heat the oven to 500°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. In a small bowl, mix together the garam masala, fennel, turmeric and ½ teaspoon each salt and pepper. In a large bowl, mix the yogurt with 4 teaspoons of the spice mix. Add the carrots and toss to coat. Distribute the carrots in an even layer on the prepared baking sheet. Roast until well charred and a skewer inserted into the carrots meets no resistance, 25 to 30 minutes; stir the carrots once about halfway through.
- Meanwhile, in an 8-inch skillet over medium, melt the butter. Add the shallot and garlic, then cook, stirring, until beginning to brown and crisp, 3 to 5 minutes. Add the remaining spice mix and cook, stirring, until fragrant, 30 to 60 seconds. Remove from the heat and set aside.
- When the carrots are done, add the spiced shallot mixture, cilantro and mint directly to the baking sheet and toss with tongs. Taste and season with salt and pepper, then transfer to a serving dish.
CUMIN ROASTED CARROTS WITH YOGURT SAUCE
Elevate oven-roasted carrots with a cumin spice blend, and serve them with a tangy, creamy yogurt sauce, all topped with pomegranate arils, pecans, green onion, and fresh parsley or cilantro. It's a flavorful side dish that is loaded with texture - everyone will love it!
Provided by Becca Mills
Categories Side Dish
Time 25m
Number Of Ingredients 15
Steps:
- Carrots: Preheat the oven to 425°F. Wash and peel carrots as needed, trimming any excess tops off. Roast the carrots whole, or if they are thick, chop them into equally sized pieces, around 3 inches. Drizzle with olive oil and toss with spices until coated. Spread evenly across a baking sheet. Cook for 7-10 minutes, toss, and cook for an additional 7-10 minutes until caramelized and tender. Cook time will vary depending on the thickness of your carrots.
- Yogurt Sauce: while the carrots are cooking, in a small bowl combine yogurt, lemon juice, honey, and a pinch of salt, to taste. Spread on a serving platter or reserve to drizzle on top of the carrots.
- Assembly: once the carrots are cooked, layer them on top of the yogurt or add them to a serving tray. Top with pomegranate, pecans, green onion, and parsley/cilantro. Drizzle with yogurt sauce if you didn't spread it on the tray.
Nutrition Facts : Calories 164 kcal, Carbohydrate 17 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 92 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving
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- Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaves, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.
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- Make the haydari 2 hrs ahead of when you want to serve. Line a sieve with a piece of muslin or a brand- new J-cloth. Tip in the yogurt and leave for 2 hrs to thicken.
- Put the drained yogurt in a bowl and combine with 2 tbsp of the olive oil, the dill (keeping some back for serving), garlic and chilli – don’t overmix, you should still be able to see bits of chilli.
- Peel and cut the carrots into matchsticks, and the beetroots into wedges. Heat 2 tbsp of the oil in a large frying pan over a medium heat. Add half the cumin seeds, cook for 30 secs, then add the carrots. Stir-fry for 1 min, then add the vinegar, a good squeeze of lemon and some seasoning and quickly remove from the pan. Add 1/2 tbsp of oil to the pan with the rest of the cumin seeds. Cook for 30 secs, then add the beetroot. Squeeze on some more lemon juice and season.
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- Preheat an oven to 400ºF. Cut off the carrot tops and scrub clean. On a sheet pan, toss the carrots with one tablespoon of the olive oil and sprinkle with a big pinch of kosher salt. Roast for 15 minutes or until a knife tip inserted into the carrots still meets some resistance in the middle.
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