Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette Food
ROASTED CARROTS WITH CUMIN AND CORIANDER
Provided by Alex Guarnaschelli
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
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
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
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
CARROT SALAD WITH CUMIN AND CORIANDER
These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
- To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.
HONEY ROASTED CARROTS WITH CUMIN
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
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
CUMIN AND HONEY CARROTS
Make and share this Cumin and Honey Carrots recipe from Food.com.
Provided by Chef mariajane
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan bring salted water to a boil.
- Meanwhile, cut carrots on the diagonal into 1/2-inch slices. Add the carrots to the water and parboil for 3-4 minutes or until tender on the outside but very firm in the center. Dran and set carrots aside.
- In a large skillet, melt butter and honey over medium heat. When the mixture is foaming, add the carrots and toss to coat. Season with salt and cumin and cook for 5 minutes or until well glazed. Sprinkle with sesame and cumin seeds, toss once more and serve.
Nutrition Facts : Calories 64.1, Fat 3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 189.4, Carbohydrate 9.4, Fiber 2, Sugar 5.8, Protein 1
HONEY-SPICED CARROTS
My husband has already requested these carrots again. Some store even carry carrots cut into matchsticks to save time. -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, saute the first five ingredients in butter until carrots are tender. Stir in honey; cook 1 minute longer.
Nutrition Facts : Calories 143 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 435mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 4g fiber), Protein 1g protein.
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