Glazed Cumin Carrots Food

CRANBERRY-GLAZED CARROTS

Steps:

• Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.

CARAMELIZED CUMIN-ROASTED CARROTS

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.

TAHINI-GLAZED CARROTS

Steps:

• Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
• While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
• Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

CARROTS GLAZED WITH CUMIN AND ORANGE

Steps:

• Slice the carrots diagonally into 1cm/½inch thick rounds.
• Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop). Toast these for a few minutes until they begin to release their aromas.
• Take a lidded pan large enough to hold the carrots in one layer if possible. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes.
• Add the sugar and a cook for a few minutes more. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan. Continue cooking until the carrots are tender.
• Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery. Season with salt and freshly ground pepper and serve.

GLAZED CARROTS

Steps:

• In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoon salt and bring to a boil over medium heat. Stir until the sugar is dissolved. Add the carrots, reduce the heat and simmer, covered, until just tender, about 4 to 5 minutes.
• Uncover the pan and let the liquid cook down until it reduces to a glaze, about 2 to 3 minutes. Toss the carrots to generously coat them with the glaze. Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a serving bowl and serve.

GLAZED CUMIN CARROTS

Steps:

• Peel carrots and cut into 1/4 inch slices diagonally.
• Heat oil in large skillet and cook garlic and ginger for one minute. Add cumin and stir for 30 seconds.
• Add remaining ingredients, starting with 1 cup of broth.
• Cook over medium heat stirring occasionally. Leave uncovered.
• When all of the liquid has evaporated check if carrots are tender. If they aren't add more broth and continue cooking. They should take about 20 - 25 minutes.
• When done check for seasonings and serve.

CUMIN GLAZED CARROTS

Steps:

• Cook carrots with oil and cumin in a 3-quart heavy saucepan over moderate heat, stirring, until well coated, about 1 minute. Add remaining ingredients and simmer, uncovered, shaking pan occasionally, until liquid is evaporated and carrots are tender and glazed, about 20 minutes. Serve warm or at room temperature.

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.

CUMIN AND HONEY CARROTS

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.

CARROTS GLAZED WITH CUMIN AND ORANGE

Steps:

• Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
• Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes).
• Chop orange segments and reserve.
• Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice.
• (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
• Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute.
• Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes.
• Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.

HONEY ROASTED CARROTS WITH CUMIN

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.

GLAZED CARROTS

Steps:

• Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.

CUMIN AND ORANGE GLAZED CARROTS

Steps:

• Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
• Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
• Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
• Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.

CUMIN CARROTS

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.

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY

Steps:

• Preheat oven to 425°F.
• Tear off about 5 feet of aluminum foil and fold it in half.
• Place the carrots, cumin seeds, thyme leaves, butter, and salt and pepper in the middle of the foil.
• Bring up the sides of the foil and pour in the wine. Fold or scrunch the foil together and seal.
• Cook for 45 minutes or until the carrots are tender.