Roasted Toasted Cumin Carrots



Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (157.9 g)
  • Calories 103.4
  • Total Fat - 4.6 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 10.2 mg
  • Sodium - 141.5 mg
  • Total Carbohydrate - 15.4 g
  • Dietary Fiber - 4.4 g
  • Sugars - 7.2 g
  • Protein - 1.8 g
  • Calcium - 69.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 9.1 mg
  • Thiamin - 0.1 mg

6-8
Servings
15m
Prep Time
1.10m
Cook Time
16m
Ready In
 

Step 1

Preheat oven to a low oven of 320-degrees F.

Step 2

Place your carrots on a cookie sheet and roast the carrots with a little olive oil drizzled over them for a good hour. Your carrots should be cooked through (crisp tender is preferred) and caramelized here and there.

Step 3

Remove from oven and set aside.

Step 4

To a dry skillet (un-buttered) large enough to fit your carrots (if you don't have a skillet that is large enough, you can repeat the process twice in the same skillet), toast the cumin seeds for a couple of minutes to bring out the cumin flavor.

Step 5

Add the butter to the pan and add the carrots; toss with the cumin seeds until all ingredients cover carrots evenly.

Step 6

Season with salt and pepper to taste and serve immediately.

Tips & Variations


No special items needed.

Related

artandkitchen

WOW! I love carrots and I loved this recipe with cumin! The cooking method is perfect and the addition of the roasted spice (I think caraway or crushed coriander) made this recipe real special. Thanks!

review by:
(15 Feb 2018)

QueenBea

I scaled the recipe down for 2 servings and sliced my carrots into rounds then roasted them for 30 minutes; they turned out perfectly. Great tasting side dish!!

review by:
(25 Jun 2017)