Roasted Carrots With Cumin Cinnamon Recipe 445 Food

ROASTED CARROTS WITH CUMIN AND CORIANDER

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.

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.

CUMIN-ROASTED CARROTS

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.

CINNAMON & CUMIN CARROTS

Steps:

• 1. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 2. Peel the carrots and cut on the bias into 1/2-inch thick ovals, and then place in a large mixing bowl.
• 3. Add the dry spices (salt, pepper, cinnamon, and cumin) to a small saucepan, and cook over medium heat until they smell fragrant, about 5 -7 minutes. Do not let them burn.
• 4. Chef's Note: Heating up dry spices is a way to bring out their essential oils, and hence their flavors. The process is called blooming. Chef's Tip: If you can get Vietnam cinnamon, do so.
• 5. Take the saucepan off heat, and then add the coconut oil, and allow the oil to melt into the spices. Mix together thoroughly with a wooden spoon.
• 6. Add the spice mixture to the bowl containing the carrots, and toss until the carrots are completely coated.
• 7. Line a baking sheet with parchment, and then spread the carrots out in a single layer.
• 8. Bake in the preheated oven, until the carrots soften, and begin to brown, about 20 - 25 minutes.
• 9. Plate the dish, and then sprinkle on the chopped parsley. Serve immediately.
• 10. As I've mentioned before this is one of my regular dishes, served at Thanksgiving. And when I use this dish in one of my catering jobs, I always get asked for the recipe. Simple and delicious. Keep the faith, and keep cooking.

ROASTED CARROTS WITH CUMIN & CINNAMON RECIPE - (4.4/5)

Steps:

• Preheat the oven to 425 degrees . Toss carrots with orange juice, EVOO, salt, ground cumin and ground cinnamon. Roast, tossing halfway through cooking, until carrots are soft and browned in spots, 30 to 35 minutes. Garnish with fresh chopped cilantro or parsley.

ROASTED CARROTS WITH CUMIN

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.

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.

MOROCCAN-SPICED ROASTED CARROTS

Steps:

• Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
• Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
• Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
• Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.

CUMIN-ROASTED CARROTS WITH GREEK YOGURT

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.

ROASTED CARROTS WITH TURMERIC AND CUMIN

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.

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.

CUMIN-SPICED ROASTED CARROTS

Steps:

• Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.
• In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.